Salmon Pie: Now With More Cats (Feat. Matthew)

This weekend was special for me and Matthew, for it was our 2nd Anniversary. We decided to celebrate in the best way we knew how. Which involved two baking projects. I’ll provide the recipe to this one, since it actually worked (with some adjustments).

The Food

I want to start off that while they’re cute, kitties are the worst things to have around when cooking. Well, it’s a good thing Matt’s cat, Apollo, only really likes zucchini and frozen peas, so I guess we had little to worry about.

Cat and the Matt.

Cat and the Matt.

The recipe came as part of an email list from the Spartan Race Food of the Week, which last week’s food was salmon. The pie seemed work-intensive but not too complicated, so we figured, why not?

We started off by modifying the heck out of the crust portion because I don’t think gluten-free works the same way the author of the recipe thinks it does. First of all, instead of using pea flour, we used garbanzo-fava-bean because I have a lot of that leftover. Secondly, since there is no gluten, the dough never pulled into the ball as described. I guess we could have added some xanthan gum, but silly me left it at my house.

It looks good. The electric mixer certainly helped.

It looks good. The electric mixer certainly helped.

You might see the electric mixer and worry about overworking the dough. It’s gluten-free so there’s no gluten-fibers to over-mix and toughen the mixture with. Since we skipped that it would have been fine. Since there is also no yeast, waiting for it to rise would have been pointless too.

So what do you do? Mix it anyway and make more of a tart instead of a pie. As Matt and I had found with making gluten-free pizza, it is important to pre-bake the dough before putting any toppings on. This ensures that the dough is cooked through without overcooking whatever goes on top. Working with fish, this matter is particularly important. So, set that in the oven for 15 minutes at 350 degrees.

Two pies for when you make too much of everything.

Two pies for when you make too much of everything.

Now onto the filling, which will now be called a topping. We kept to the recipe for the most part, except for using way more salmon than called for and only 2 cups of kale. In hindsight, the full 3 would have been good too. I did not want any images of my botched separating the salmon from the skin, so I would recommend asking for that service done by your fishmonger. The mixing was the best and easiest part. A note on the kale: Shred it into smaller pieces than come in the bag.

Purple and green go so well together.

Purple and green go so well together.

Gingerly use the spatula to spoon the mixture onto the pie. Do it as evenly as possible, since the kale made the mix rise more than usual. Since there is no dough-cover, we used aluminum foil to help steam the ingredients. And then set the assembled tart back in the oven for 30 minutes, also at 350 degrees. The kale should crisp up and the salmon should be cooked through. In addition, the sweet potato should be at optimal softness.

Sweet potato salmon pie in all its tart glory.

Sweet potato salmon pie in all its tart glory.

The texture was phenomenal and the herbs definitely added another layer of flavor. Going back to do it again, I would have added more tomato sauce to make the filling a little wetter and for more depth of flavor. Pre-cooking the dough ensured that it was not squishy and that it was completely cooked through. Have fun experimenting with your own flavor balance.

Salmon Sweet Potato Tart
Adapted from Spartan Race recipe

  • Tart
  • 5 tbsp coconut oil
  • 2 cups garbanzo-fava bean flour
  • 1/4 cup tapioca flour
  • 1 cup water
  • 1 tsp baking powder
  • 1 pinch of salt
  • Filling
  • 1 7-oz filet of salmon, cut into small pieces, skin removed
  • 1 cup diced sweet potatoes
  • 2 cups chopped kale
  • 1 tsp vegetable brother powder
  • 1/4 cup organic tomato sauce
  • 1/4 cup of water
  1. Place all crust ingredients into a mixing bowl and mix with a hand-mixer
  2. Spray generous amount of non-stick cooking oil on pie circles
  3. Squish dough into pie circles
  4. Bake for 15 minutes at 350 degrees F
  5. In the meantime, mix together the filling
  6. Take out the dough, let cool
  7. Add filling
  8. Put the entire assembly back in the oven and back for another 30 minutes
  9. Enjoy!

 

The Clothes

I did mention that there would be another post, the next one about cupcakes, so instead of an outfit, here’s yet another cat picture.

Meow

Meow

Keep it yummy,

Jo

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s