Crunchy Salmon Pie Recipes

EASY SALMON PIE

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.

CRISPY KETO SALMON PATTIES RECIPE

Steps:

• In a mixing bowl combine all of the salmon patty ingredients and mix until well combined.
• All the mixture to rest for 5-10 minutes so the coconut flour can absorb any extra moisture. If you have excess moisture allow the mixture to sit a little longer in the refrigerator.
• Using a 2 inch scoop, scoop the mixture out into 5 equal patties and pat out. See video for a helpful tip.
• Place the patties in the freezer for 10-15 minutes.
• Heat a large skillet to medium heat and add 3-4 tablespoons of oil.
• Carefully slide the patties into the hot oil. Cook 3 minutes on each side or until golden brown and crispy.
• Remove from heat and sit on napkins to absorb an additional oil.
• Enjoy with a low carb Jalapeno Ranch or Tarter Sauce!

QUEBEC SALMON PIE

Steps:

• Grease individual casseroles or a nine-inch deep pie plate.
• preheat the oven to 400°F.
• Drain, flake and crush bones from can of salmon.
• Bones are loaded with calcium and should never be discarded.
• Combine potatoes and all other ingredients except salmon.
• Place half the potato mixture in bottom of prepared casseroles or pie plate.
• Cover with salmon.
• Top with remaining potato mixture.
• Prepare sufficient pastry, roll out and cover casserole or pie plate.
• Cut vents for steam to escape.
• Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and crust is golden brown.
• Hint: Serve with chili sauce or chutney.

SALMON PIE I

Steps:

• In a medium saucepan cook the rice with the water.
• Preheat oven to 450 degrees F (225 degrees C).
• Line a pie plate with pastry and set aside.
• In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft.
• Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Spread the mashed salmon over the rice mixture. Top with the sauteed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with grated cheese and cover with pastry. Seal edges and pierce top.
• Bake at 450 degrees F (225 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for another 30 to 35 minutes.

THERMOMIX ® RECIPE

Steps:

• To make the Crust:1. Grate the cheese (100g) 5 sec speed 7.2. Add the plain flour, paprika and butter to the bowl with the cheese and mix 10 seconds speed 7 until a crumbly dough is formed.3. Reserve 2/3 cup of the flour mixture and press the remaining flour mixture over the base of a greased pie dish.4. Refridgerate while preparing the filling. Preheat the oven to 180 degrees.To make the filling:1. Add the onion, celery and 100g cheese (chopped) to the TM bowl. Chop 5 sec Speed 6.2. Add the eggs, sour cream, mayonnaise, tabasco and salt and pepper to taste to the bowl. Mix 5 sec Speed 5.3. Add the drained Tuna/Salmon and mix 5 sec, Speed 3.4. Pour the filling into the chilled pie dish and sprinkle over the reserved flour mixture.5. Bake for 40 minutes or until firm and browned.6. Serve warm or cold with salad if desired.

THERMOMIX ® RECIPE

Steps:

• PastryPlace cheese in TM bowl and grate for 5 seconds on Speed 8.Add flour, butter and paprika and process for 15 seconds on Speed 6Reserve 120 gms pastryPress remaining pastry into pie dish, base and sides.Refrigerate for 30 minutesFillingPlace cheese in TM bowl and grate for 4 seconds on Speed 8. Set aside.Place onion and celery in TM bown and chop for 5 seconds on Speed 4 or until finely chopped.Add grated cheese, eggs, Tabasco sauce, mayonnaise, cream and salmon and process for 15 seconds on Speed 3Pour into pie dish, grate remaining pastry over top and bake for 40 mins at 180 degrees.Serve warm or cold with salad.

SALMON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
• In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
• Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
• Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.

BACON TOPPED CRUNCHY SALMON POT PIE

Steps:

• Preheat oven to 180°C
• Boil the potatoes for about 15 minutes or until well cooked, drain and mash until smooth with the milk and 50 grams of the butter. Season with salt and pepper. Cover and set side.
• In a large sauté or frying pan on medium heat, add the olive oil, two-thirds of the bacon and the diced onion. Cook for 5-6 minutes stirring occasionally until the onion is slightly transparent and the bacon is starting to brown.
• Remove the bacon and onion from the pan with a slotted spoon leaving behind the pan juices. Turn the heat to low, add the remaining 50g of butter allow it to melt, then add the flour, stirring (scraping up any browned bits) until the flour is thoroughly mixed into the pan juices and butter.
• Pour in the stock and any liquid from the Safcol Salmon cans into the butter/flour mixture. Whisk to remove any lumps.
• Turn the heat up to medium, stirring rapidly, bring the sauce to a simmer stirring continually until the sauce thickens. Turn the heat down to low and cook for a further minute.
• Remove from the heat and stir in the drained salmon, cooked bacon and onion and chopped parsley, check the seasoning.
• Place 6 ovenproof 10-12cm individual pie pots or ramekins on a large oven tray, divide the salmon mixture between the pots. Top each one with smooth mashed potato, a scatter of grated cheese and some of the remaining uncooked chopped bacon.
• Bake for 20-25 minutes or until the tops are golden brown and the bacon is crisp. Serve with simple green vegetables like green peas or beans.

FRENCH-CANADIAN SALMON PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter or lard until mixture is an even crumbly texture. Add cold water a tablespoon at a time and mix until dough comes together.
• Shape the dough into a disc, wrap, and chill in the refrigerator. While pastry is chilling, prepare filling.
• Wash and peel the potatoes. Cut into chunks and boil in a medium size pot of water until tender, about 12 minutes. Drain, mash the potatoes, and set aside.
• Melt the butter in a large skillet over medium heat. Add the onions, and sauté until they are softened, about 5 minutes.
• Add the 1/2-cup of water to the skillet.
• Season the salmon fillet with salt and pepper, and place it into the skillet skin side down.
• Spoon liquid and onions over the salmon, cover the skillet, and cook until the salmon is opaque, about 5 minutes. Turn off the heat and let the salmon cool slightly.
• Remove the skin and break the salmon into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed.
• Preheat the oven to 400°F.
• On a lightly floured surface, divide dough in half and form two balls. Flatten one ball with your hands, and roll dough to about 12-inches in diameter, to fit a 9-inch pie pan.
• Place the pastry into the pie plate and add the salmon pie filling. Gently pat the filling down to remove any air spaces.
• Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the pie filling.
• Fold the top crust under the bottom crust and pinch the edges. Brush with egg wash and cut vent holes.
• Bake the salmon pie in a preheated oven for 30-35 minutes, or until the pastry is golden brown. While the salmon pie is baking, make the dill béchamel sauce.
• Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Gradually add milk stirring constantly. When sauce begins to thicken, add the lemon juice, dill, and salt and pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
• Remove the pie from oven and let it cool for at least 10 minutes before serving. Cut into pie wedges, drizzle with the dill sauce if desired, and serve warm.
• Yield: Makes 1 pie, about 8 servings.

CRUNCHY SALMON PIE

Steps:

• Grease a 20cm pie dish.
• Process the flour, paprika, butter and cheese.
• Reserve 2/3 cup of the flour mixture, then press the remaining flour mixture over the base of the base and sides of the prepared dish.
• Refrigerate while preparing the filling.
• Preheat the oven to 180°C.
• Filling:.
• Whisk the eggs, sour cream, mayonnaise, Tabasco, salt and pepper in a medium bowl until combined.
• Stir the salmon into the egg mixture with the onion, celery and cheese.
• Pour the filling into the pastry case and sprinkle over the reserved flour mixture.
• bake for 40 minutes or until browned.
• Serve warm or cold with a salad.

CRUNCHY PANKO SALMON

Steps:

• Preheat oven to 375 degrees. Toss panko, oil and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, 12 to 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Stir in lemon zest and 1 teaspoon pepper.
• Whisk 3 eggs in a pie plate (if you run low on egg at any point, whisk in the fourth egg). Place flour in a second pie plate, and panko in a third. Season all with salt and pepper. Pat fish dry; season. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.To Freeze and Bake Later: Lay fish in single layer on parchment-lined baking sheet. Freeze 4 hours, then up to 1 month in resealable plastic bags. Heat oven to 425 degrees. Bake frozen fish on parchment lined sheets until fish is cooked through, 18 to 22 minutes.To Bake and Serve Immediately: Bake salmon on parchment lined sheets 8 to 10 minutes at 400 degrees.