Monday, June 6, 2011

Salmon, Tomato and Feta Pie with Potato Crust

I love fixing brunch. Maybe it's because if we're having brunch I probably had the chance to sleep in (and it was too embarrassing to call it breakfast.) This "Salmon, Tomato and Feta Pie with Potato Crust" makes it easy to whip up brunch, because you can do most of the work ahead of time, even the night before.
Salmon, Tomato and Feta Pie with Potato Crust

I'm thinking this is a great idea for Father's Day this weekend. I can make everything on Saturday. Then while my deserving husband lounges in his pajamas and sets up the television, radio and computer for his full media coverage of a White Sox game (it's a sight you'd have to see to believe), I can casually throw together this full flavored dish in a few minutes. I'll employ the kids to set the table and toast some bread, throw together a salad and I'll be out of the kitchen so fast my coffee will still be hot.

I've served this before at a Luncheon and my favorite thing is how I can serve an elegant looking and tasting dish without missing out on the fun at the table. It's also an easy crowd pleaser or can be served in small sizes as a starter. Oh, I could go on and on, but you can probably think of some good ideas for this too, right?
RECIPE: Salmon, Tomato & Feta Pie with Potato Crust

4 eggs
1/2 cup Milk
1 tsp Dill Weed
1/2 tsp Celery Salt
pinch Red Pepper Flakes
1 Tomato (chopped)
2 cups Caramelized Potatoes and Onions (recipe below)
1 Seared Salmon Fillet (recipe below)
6-8 oz. Crumbled Feta Cheese

1) In a bowl, whisk the egg, milk, dill weed, celery salt & red pepper flakes together. Then add the chopped tomato.
2) Butter or oil the bottom of a Medium (about 6x9") baking dish, then fill the bottom with cooked potatoes & onions. Press slightly to seal the bottom.3) Flake the seared salmon fillet and sprinkle it evenly over the potatoes. Then pour in the egg mixture. Lastly, sprinkle over the Feta Cheese and salt/pepper to taste.4) Place in a preheated 375F oven for about 25 minutes, or until set as you like it. This can be served warm or chilled.

RECIPE: Caramelized Potatoes and Onions

2 Potatoes (peeled and sliced thin)
1/2 Onion (sliced thin)
2 Tbls. butter (plus more as needed)
2 Tbls. Olive Oil (plus more as needed)

1) In a skillet on low/med heat, cook the onions (seasoned with salt & pepper) in the butter and oil until they are slightly caramel colored (about 10-15 minutes).

2) Add the potatoes and increase the heat to Med/High. Cook, flipping the potatoes over, until they are tender (about 15 minutes.) Cool and hold til needed or eat and enjoy.

RECIPE: Skillet Seared Salmon Fillet

1 Fresh Boneless Salmon Fillet
1 Tbls. Butter
2 Tbls. Olive Oil

1) Season the fillet on both sides.
2) Heat a skillet with the butter and olive oil over Med/High heat until the fats are hot.
3) Place the salmon, skin side down, into the hot skillet and let sear on one side for about 3-5 minutes. Turn over and sear the other side for about 2-3 minutes.
4) Reduce the heat to Low/Med and continue to cook the Salmon til done (about 2-3 more minutes.) Cool and hold in Refrigerator for a few hours or overnight to use in another dish, or eat and enjoy.


Erika said...

Chef Cathy, this sounds amazing and easy! can't wait to try it.

The Sentimental Suitcase said...

God girl that looks amazing! I'm a brunch junkie too!