Ingredients with Measurements:
- 1 lb salmon fillet, skin removed
- 2 medium sweet potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup grated cheddar cheese
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- baking sheet
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the sweet potato slices to the skillet and cook for 10 minutes, stirring occasionally.
4. Season the salmon fillet with thyme, rosemary, salt, and pepper. Place the salmon on top of the sweet potato mixture in the skillet.
5. In a small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens. Stir in the grated cheddar cheese until melted.
6. Pour the cheese sauce over the salmon and sweet potato mixture in the skillet.
7. Roll out the puff pastry sheet on a lightly floured surface. Place the pastry over the skillet and trim the edges. Brush the beaten egg over the pastry.
8. Place the skillet on a baking sheet and bake for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
9. Let the pie cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 385
Fat: 22g
Carbohydrates: 24g
Protein: 23g
Sodium: 620mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish or seafood.
- Instead of sweet potatoes, you can use regular potatoes or butternut squash.
- Instead of cheddar cheese, you can use any other type of cheese.
Variations:
- Add some chopped spinach or kale to the sweet potato mixture for extra nutrition.
- Top the pie with some sliced tomatoes or bell peppers before adding the pastry.
- Use a gluten-free pastry for a gluten-free version of the recipe.
Tips and tricks:
- Make sure to remove the skin from the salmon fillet before cooking.
- You can use fresh or frozen salmon for this recipe.
- If the pastry starts to brown too quickly, cover it with foil to prevent burning.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with some fresh herbs or greens for garnish.
- Cut the pie into individual portions and serve on small plates.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Lemon wedges
- Sliced avocado
Pairings:
- Serve the pie with a side salad or some roasted vegetables.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted Brussels sprouts with garlic and Parmesan cheese
- Steamed green beans with lemon and butter
Troubleshooting advice:
- If the filling is too runny, you can add some more flour to the cheese sauce to thicken it.
- If the pastry is not cooked through, you can cover the pie with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the salmon and sweet potato mixture until the salmon is cooked through and the sweet potatoes are tender.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
- Pies have been a popular dish in many cultures for centuries, with savory pies being especially popular in the UK and Australia.
- Sweet potatoes are a staple food in many parts of the world, including Africa, Asia, and South America.
Flavor profiles:
- The salmon and sweet potato pie has a savory and slightly sweet flavor, with a buttery and flaky pastry crust.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
- Cut the pie into smaller portions and serve as an appetizer or party food.
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