Such is a question that is often raised by visitors to the garden.
Such is what inspired me to write this post, while I was prepping for tonight’s dinner. Admittedly it is a little more complex than the everyday dinners I usually whip up, but hey, I feel like having pie tonight. So why not? Plus, this could help a curious someone get started with using what is in the edible garden.
What’s in this recipe that can be found at the garden? Dill, basil and oregano. There are also turmeric, tomatoes and capsicums, which are up and coming plants that we’re still nurturing. Perhaps this recipe will inspire you to make something from the harvest when the time comes.
Apart from that of the pie crust, I won’t give out any measurements. Please, feel free to exercise the oh-so-Asian spirit of agar-ation and experimentation. This recipe is highly versatile and can be used in whole, part, or with other recipes. For example, the pie crust could be totally removed and possibly replaced with rice or pasta. Pan frying/baking/steaming the salmon would work nicely if that is the case. The dill yogurt sauce can also be used as a salad dressing.
Salmon Pie With Yogurt Dill Sauce, served with a Tomato Salad
- 150g Flour
- 50g Cubed cold butter
- 1 Egg
Very simply – Rub butter into flour. Mix in egg. Roll out and refrigerate until ready to use.
- Finely chopped garlic, turmeric and dill (I’ve found turmeric to be a really good flavor companion to dill.)
- Black pepper
- Diced onions and capsicums
Marinade the salmon in the garlic, turmeric, dill and black pepper.
Cube the marinated salmon.
Lay the filling in the pie crust.
Bake at 180 Degree Celcius for about 30 minutes.
- Yogurt, dill, lemon zest and a little juice
Blend all ingredients in a blender. Yes, it’s that simple.
- Tomatoes, basil, lettuce, olives and oregano cut into manageable pieces
- Minced garlic
- Salt and pepper to taste
Toss all the ingredients together and season to taste.
Here’s what the finished pie and salad look like:
Here’s some “bonus content” of sorts.
Another way of using the herbs in the garden. This is bottle of dill infused olive oil that we made using some of the dill that we had brought home after trimming the plants at the garden. It can be used for frying, or to finish soups and salads. Gives a dill-y aftertaste to the dish. Very nice.
So yes! Go forth, be inspired to use the edibles in the garden!