Roastsalmonpotpie Recipes

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SALMON POT PIE



Salmon Pot Pie image

Based on a recipe by Andrea Immer. I don't care for the fennel in her original recipe, so I substituted the traditional peas and carrots. If you prefer the original, use 1 1/2 cups fresh fennel instead.

Provided by DrGaellon

Categories     Savory Pies

Time 50m

Yield 4 potpies, 4 serving(s)

Number Of Ingredients 18

1 1/2 cups low sodium chicken broth
1 small onion, quartered
2 small carrots, cut into large pieces
2 celery ribs, cut into large pieces
8 1/2 ounces puff pastry, thawed
3 tablespoons unsalted butter, divided
3/4 cup diced carrot
1/2 cup diced onion
1 small shallot, minced
1/4 cup dry white wine
1 cup mushroom, sliced
2 teaspoons finely chopped tarragon (optional) or 2 teaspoons finely chopped chervil (optional)
1 1/2 lbs skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces
1 cup milk
1/4 cup cornstarch
3/4 cup frozen peas
kosher salt
fresh ground white pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Bring chicken broth to a boil over high heat with onions, carrot chunks and celery, and simmer until reduced by half. Remove vegetables and discard.
  • On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness.
  • Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang.
  • Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.
  • In a heavy skillet, melt butter on medium-high and add carrots, onions, shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes, until onions are soft and translucent.
  • Add sliced mushrooms and continue cooking and stirring until mushrooms are tender, about two minutes.
  • Add herbs (if using) and salmon pieces, stir to combine and reserve.
  • Mix cornstarch and milk together until cornstarch is dissolved.
  • Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy.
  • Continue cooking, stirring constantly, an additional two minutes to cook starch.
  • Season with salt and pepper to taste. Stir one and a half cups gravy into salmon mixture. Add frozen peas.
  • Butter four individual two-cup ramekins.
  • Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.
  • Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.
  • Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

Nutrition Facts : Calories 766.8, Fat 40.6, SaturatedFat 13.8, Cholesterol 120.1, Sodium 403.9, Carbohydrate 52.4, Fiber 4.4, Sugar 6.5, Protein 45.3

ROAST SALMON POT PIE



Roast Salmon Pot Pie image

Make and share this Roast Salmon Pot Pie recipe from Food.com.

Provided by TishT

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces salmon fillets, with skin
1 medium sweet red pepper, diced
9 ounces frozen peas
1 lb new potato, about 6 potatoes,cooked,peeled and diced
1 1/2 teaspoons dill, fresh,minced
1/2 cup fat-free half-and-half
1 cup fat-free chicken broth, divided
1 1/2 tablespoons all-purpose flour
1/4 cup scallion, minced
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce
3 uncooked refrigerated reduced-fat crescent rolls

Steps:

  • Preheat to 400F.
  • Place salmon on baking sheet sprayed with cooking spray.
  • Roast salmon 10 minutes.
  • Remove from oven.
  • Salmon does not have to be cooked through.
  • Discard skin.
  • Cut salmon into bite-size pieces.
  • Set aside.
  • In medium-size pot sprayed with cooking spray, sauté bell pepper 2 to 3 minutes.
  • Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth.
  • Simmer until peas are warmed, 5 minutes.
  • In a cup, stir together remaining 1/4 cup broth and flour.
  • Stir into pea mixture and cook until slightly thickened, 2 minutes.
  • Stir in salmon, scallions, salt, pepper and hot pepper sauce.
  • Pour into 2 1/2-quart casserole dish.
  • Arrange crescent rolls around inside edge of dish, leaving center clear.
  • Bake in oven until biscuits are browned, 10 minutes.

Nutrition Facts : Calories 285.5, Fat 4.7, SaturatedFat 1, Cholesterol 40.2, Sodium 715.5, Carbohydrate 35.8, Fiber 6.3, Sugar 7.1, Protein 24.7

SOUPER SALMON POT PIE



Souper Salmon Pot Pie image

Make and share this Souper Salmon Pot Pie recipe from Food.com.

Provided by Sharon123

Categories     Savory Pies

Time 1h

Yield 1 pie

Number Of Ingredients 8

1 (14 3/4 ounce) can pink salmon, drained
2 cups cooked green peas
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 (10 3/4 ounce) cans condensed cream of celery soup
1 cup milk
2 teaspoons instant minced onion (or use fresh)
1/2 teaspoon Old Bay Seasoning
3 cups mashed potatoes

Steps:

  • Heat oven to 375* degrees.
  • Have a shallow 2-to-2 1/2 qt.
  • baking dish ready.
  • Filling: Mix salmon, veggies, soup, milk, and spices in baking dish.
  • Add salt and pepper to taste.
  • Cover tightly; bake 30 minutes or until bubbly.
  • Topping: Drop 6 mounds of mashed potatoes near edges of dish.
  • Bake until mashed potatoes are heated through,, about 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 1978.8, Fat 61, SaturatedFat 18, Cholesterol 307.7, Sodium 5710.2, Carbohydrate 220.7, Fiber 36.4, Sugar 36.9, Protein 140.7

THE BEST BAKED SALMON



The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
  • Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

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