It is 6:30 am, and my children are still sleeping. This is a rare moment. Normally I would be sleeping along with them, but I just had to share a fabulous recipe from the other day before it completely slipped my mind. Also, I am having inexplicable insomnia issues. Bizarre for someone who gets a solid 6 hours of shut eye every night, no? Anyhow, rather than lay awake in my bed trying futilely to will myself back to sleep, I am here sharing my recipe.
I call it salmon wellington, but it's a healthier version. More to the point, I had some frozen pie shells sitting at the back of my freezer that needed using up! Also, and I mentioned this before, my idea of gourmet, by sheer necessity, involves as little prep time as possible. The result? A version of salmon wellington that not only impressed D (not easy to do anymore...), but also impressed M, who gobbled up two slices sans remorse. Thank you very much Mr. Pie-Shells. We will have another date again, for sure.
drizzle of olive oil
2 cups mushrooms, sliced
1 large onion, sliced
4 salmon fillets
1 cup yogurt
2 frozen pie shells, thawed
salt to taste
Place one pie shell on parchment paper (or can use . In a large pan, saute mushrooms and onions together in the olive oil until onions are caramelized. Add salt to taste. Spread evenly on the pie shell. Heat yogurt gently in the same pan until it reaches a sauce consistency. Drizzle over the mushrooms. Place salmon fillets on top of this mixture, sprinkle lightly with sea salt if desired, and cover with second pie shell. Join the edges together and crimp or seal with fork. Bake at 400 degrees F for about 25 minutes until pie is golden brown. Serve with a string bean-carrot medley.
This sounds lovely and really tasty. Thank you for sharing this.ReplyDelete
Thanks for stopping by! Hope you get a chance to enjoy it too. :)Delete