I am truly a spoiled princess 👑

Yes, my family members’ eyes are rolling. They know.

The people that love me the most and know me well are keen on just how to indulge me most – they gift me items for which I can craft and create FOR others.

Just today I was asked “what makes your heart smile? What lights you up inside?”

What lights up the joy center of your brain? When do you feel most like you?

-HIM

Baking, cooking, creating in the kitchen lights me up and jazzes me beyond belief, especially when I have a special someone in mind – “recipient” to surprise and delight.I truly feel ME when I’m crafting something unique and totally new in the kitchen. I feel “home,” safe, secure, and at peace.

-ME

My beloved friend – one of my best – and the angel in my life, gifted me super amazing fresh salmon and farmer’s market Apricot Habañero Jam. SUPER FOODS and super gifts.
Thus, I had to make something truly SUPER and sensationally delicious.

I decided upon this: Apricot Habañero Salmon Savory Pie

Perfect homemade pie crust wraps around sweet and spicy Apricot Habañero Jam and cream cheese filling, glazing delicate fresh salmon, and then topped with feta cheese and freshly ground pepper in this recipe. It’s amazing!

The sweet – the spicy – the salmon – oh my, what a combination!

Apricot Habañero Salmon Savory Pie

1 Homemade Pie Crust* (recipe below)

16 oz. plain cream cheese
11 oz. Apricot Habeñero Jam
freshly ground pepper

1 lb. fresh salmon filet
sea salt and pepper

1/4 cup feta cheese, crumbled

fresh mixed greens, for garnish

Prepare pie crust as directed. Refrigerate until ready to roll out and “roll” with the recipe.

Preheat oven to 425 degrees.
Season the salmon filet with sea salt and pepper.
Bake on a parchment or foil lined baking sheet for 20 minutes, until rare, but properly cooked through.

Remove from oven and cool for several minutes.

Meanwhile, whisk together the cream cheese and Apricot Habeñero Jam with the pepper.

Generously line a 9″ cake pan with parchment paper.

Transfer the rolled out pie crust to the lined pan.

Fill with the cream cheese and jam mixture, spreading evenly.

Fork apart the salmon filet from the skin and distribute over the top of the cream cheese jam spread filling.

Loosely fold over the sides of the pie crust to form a rustic galette.

Sprinkle with feta cheese.

Bake at 425 for 30 minutes, or so, until the pie crust is golden brown.

Remove from the oven and cool for several hours before garnishing with fresh greens and slicing.

*Homemade Pie Crust:
8 Tbs. butter, ice cold, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water

Combine all ingredients, except for water, in the bowl of a large food processor. Pulse until crumbly.
Drizzle in water, 1 Tbs. at a time, until the dough is beady.

Transfer to a large sheet of parchment paper and press into a disc.
Top with another sheet of parchment and roll out into an 11″ round-ish shape.