Wait, there are only four days left in the month of February and this is the first recipe I’ve posted? Shame on me! You may have been wondering where I’ve been (or maybe not, but I am going to tell you anyway).
Probably the biggest change in my life has been my commitment to getting healthier in 2012. I’ve been working on it for a while, but instead of working out 1-2 times a week, I’m now hitting the gym 3-5 times a week. I downloaded a Couch to 5K app to my iPhone, logging my calories/exercise/weight loss on my LoseIt app, and have been using them simultaneously with my RunKeeper app. I pin at least one inspirational item every morning and every night to my Pinterest fitness board just to set myself in a positive mindset.
I’ve also signed up for my first 5k run. In May, I will be running the Komen Race For A Cure (I know, I KNOW). I signed up literally right before the news broke of their less than awesome actions. While I won’t be fundraising for them, I am keeping my head in the game because this is for me. I’m not putting this off any longer.
I now sleep better, I have more energy, different pains have gone away, and I am a 24 hour smile party due to all the endorphins. The weight loss is a bonus; only a couple pounds away from losing 40 pounds!
But never fear! I am still baking quite a bit, just taking one slice instead of two (or three) now. I’ve also been in search of the perfect brownie recipe so I’ve made several batches in the past month.
It’s been a while since I’ve had a savory pie on the blog and this one is inspired by a salmon pie I ate by the seaside in Whitstable, UK. Watching the sun set on one of my last nights in England over the summer; it was one of my favorite food memories of 2011.
Preheat oven to 400°F. Roll out bottom crust, prick several times with a fork, cover with tinfoil and fill with pie weights. Partially blindbake the crust for 15 minutes. Lower temperature to 375°F, remove weights, and continue to bake for another 7 minutes. Take out and set aside to cool.
Wrap salmon in aluminum foil, seasoned with garlic, salt, and butter. Place in 400°F oven on a cookie sheet and bake for 30 minutes. Take out of oven and shred.
While the salmon bakes, bring chicken broth to a low boil. peel potatoes and cut into ¼" cubes and place into chicken broth. Add onions, parsley, thyme, and leeks. Cook until potatoes are tender, but not mushy. Stir in cream. Spoon out several tablespoons of liquid into a separate bowl and whisk in the flour. Salt & pepper to taste.
Spread shredded salmon into the bottom of the pie crust. Pour potato & leek mix over the top of the fish. Cover with top crust, brush with a little bit of egg beaten together with milk. Bake at 375°F for 30-40 minutes or until the top crust is nicely browned.