I started working with a new client this week who is strictly kosher and has recently been put onto a gluten and sugar free diet. We have had two lessons already and have had so much fun! It's amazing to me how restrictions can be the best catalyst for creativity. I have been over flowing with ideas.
It means the world to me to be able to help someone find joy and excitement in cooking and eating. One of the dishes we made together last week was a salmon and spinach pie. It is ultra simple, really allowing each flavor to shine.
Salmon and spinach pie
3 medium sized potatoes, peeled and diced
300g of salmon, lightly steamed until flaky (or fish of choice)
2 Tbsp of olive oil
1 small onion, finely chopped
1 clove of garlic, finely chopped
300g of spinach, well washed and roughly chopped
Freshly ground black pepper
1/8 of a nutmeg, finely grated
Set your potatoes boiling, preheat the oven to 200˚C and place the rack in the middle of the oven.
Get the salmon steaming, this should take about 10 – 15 minutes. Lightly salt and pepper the salmon before steaming.
In a large non stick pan heat the olive oil and gently fry the onion and garlic for a few minutes. Add the spinach and fry with the onion. Add a splash or two of water from tiem to time to create steam which will cook the spinach faster. Cook until just tender.
Once the potatoes are soft, drain and mash until smooth. Stir in coconut cream until the desired consistency is achieved. Season with salt and pepper.
In a small casserole dish, layer the spinach in the bottom of the pan. Flake the salmon and spread that out over the spinach. Spoon the mash over the salmon.
Place this in the oven and bake until heated through and golden on top. You can spead this up by put the grill on for a few minutes.