Scotts Salmonberry Pie Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.
• Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.
• Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.
• Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.
• Transfer the pies from the oven to serving dishes and garnish with chopped parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9-inch) round cake pans.
• Press 2 cups of salmonberries through a metal mesh strainer into a bowl using the back of a large spoon; discard contents of strainer. Pour salmonberry pulp and juice (it will be about 1 1/4 cups) from bowl into a 2-cup measuring cup; pour in enough water to bring the pulp and juice to 2 cups. Stir well.
• Place cake mix, eggs, vegetable oil, and 1 cup salmonberry mixture in a bowl; blend with an electric mixer on low speed until moistened, about 30 seconds. Beat cake mixture at medium speed for 2 minutes. Fold remaining 1 1/2 cups whole salmonberries into cake mixture; pour evenly into prepared pans.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• While cake is baking, cook remaining 1 cup salmonberry mixture, remaining 1/2 cup whole salmonberries, and sugar in a saucepan over medium high heat, stirring constantly, until mixture begins to simmer; remove from heat.
• To assemble: While cake is still warm, gently poke holes all over the top of the cake layers with a fork. Pour half the cooled salmonberry mixture over each cake layer; allow to cool completely. Allow to cool completely.