The fun twist on a pie is delicious and easy to make. Salmon fillet topped with a few herbs, wrapped in pastry, and cooked in the oven. A great weekday meal for two.

A Note About the Recipe: Because salmon has its own (delicious) natural oils, I’ve substituted traditional butter for Brummel and Brown Yogurt Spread — it’s lighter but still has that buttery flavor. You can use any other butter substitute you like or, if you want more of an impact replace the butter substitute with equal parts real butter (softened).

My other note is that this main dish, although light on the palate and delicate to the taste, is still a pastry. So I find the best accompaniment to my salmon pie is a fresh, crisp salad.

Salmon Pie

Prep Time: 50 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 2 servings

The fun twist on a pie is delicious and easy to make. Salmon fillet topped with a few herbs, wrapped in pastry, and cooked in the oven. A great weekday meal for two.

Ingredients

    For the Salmon Fillet
  • 3/4 to 1 point salmon fillet (de-boned, skin removed)
  • 1/2 to 1 full tablespoon* handful of fresh dill, chopped
  • 1/2 to 1 full tablespoon* fresh basil, chopped
  • 2 tablespoons Brummel and Brown (or equal parts butter, softened)
  • 1 teaspoon lemon zest
  • 1 tablespoon dijon mustard
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375°F. Line a baking tray with foil and lightly spray with butter (or olive oil) spray
  • Mix 2 tablespoons of Brummel and Brown (or equal parts butter) with chopped fresh herbs and lemon zest.
  • Cut the salmon fillet lengthwise into 2 equal-sized pieces. Season each piece with salt and pepper.
  • Spread the butter mixture over one fillet and the mustard on the other.
  • Sandwich the two pieces together, head to tail with (what would be) the skin side out.
  • Take the prepared pastry dough out of the fridge. On a lightly floured work surface, roll out the pastry and enclose the salmon, carefully cutting off excess dough and sealing the edges.
  • Glaze it with the beaten egg yolk.
  • With the back of a knife, score a criss-cross pattern on top of pie.
  • Bake at 375F for 10 minutes or until pastry is golden brown.
  • Remove and allow to cool slightly before serving.

Notes

*herb measurements range based on taste preference *prep time includes pastry prep and rest time

http://briscoebites.com/salmon-pie/

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