Salmon And Spinach Potpie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALMON POT PIE WITH SWEET POTATO



Salmon Pot Pie with Sweet Potato image

This cosy salmon pot pie is packed full of delicious, healthy ingredients. In addition to the salmon, the filling contains sweet potato, spinach and a super easy to make, low fat white sauce. The crispy top consists of light and delicious puff pastry.

Provided by Monika Dabrowski

Categories     Dinner

Time 1h

Number Of Ingredients 12

12.35 ounces salmon (ready-to-eat or raw, see *Notes)
11.29 ounces 1 sheet ready to roll puff pastry (room temperature)
1.1 pounds sweet potato (peeled, cubed)
4.23 ounces fresh spinach (finely chopped)
1 small egg (lightly beaten)
Fine sea salt and white pepper to taste
2½ tablespoons butter
2 tablespoons cornstarch/UK cornflour
¾ cup less 1tbsp semi-skimmed/low fat milk
4 tablespoons fromage frais/fromage blanc or thick yogurt/sour cream/creme fraiche (see **Notes )
1½ teaspoons Dijon mustard
Fine sea salt and white pepper to taste

Steps:

  • If preparing the salmon from raw bake it, seasoned, with a drizzle of lemon juice (optional) on a baking sheet lined with parchment paper in a preheated oven (375 F/180 C/gas mark 5) for 15 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 F/ 220 C/gas mark 7 (fan 200 C/gas mark 6).
  • Meanwhile place the sweet potato in about 2 cm of salted water, cover, bring to boil then simmer for 10 minutes. Drain and place in the bottom of your pie dish. Scatter the salmon over the top.
  • To make the sauce in a saucepan melt the butter, add the corn flour and quickly whisk until smooth. Add some of the milk, turn up the heat and whisk until the sauce thickens, then add the rest of the milk and whisk until the sauce starts bubbling up. Remove from the heat, stir in the fromage frais and mustard and season to taste. Add the raw spinach and stir until well combined and reduced in size. Season to taste and spoon over the salmon.
  • Unroll the pastry and place over the pie gently pressing in around the edges to remove any air bubbles. Trim to fit your dish. Brush the pastry lightly with the beaten egg. Bake in the centre of the oven for 25-30 minutes or until golden brown. Remove from the oven, set aside for 5 minutes and serve.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 41 g, Protein 19 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 278 mg, Fiber 4 g, Sugar 6 g, Calories 459 kcal

SALMON-AND-SPINACH POTPIE



Salmon-and-Spinach Potpie image

A sweet spot between simple salmon and comforting potpie, this dish is packed with iron and Omega 3 fatty acids. The rich, crisp puff pastry contrasts with the spring vegetable and fish filling: light, creamy, and nourishing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed well, with some water left clinging to leaves (11 cups packed)
1 package (14 ounces) all-butter puff pastry, thawed
1 egg, beaten
1 pound skinless salmon fillets (preferably wild Alaskan), cut into 1-inch chunks
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
6 scallions, white and light-green parts only, thinly sliced (1 cup)
1/4 cup unbleached all-purpose flour
1 3/4 cups fish stock (from a 15-ounce can, such as Bar Harbor), or chicken or vegetable broth
2/3 cup whole milk
8 ounces (2 medium) Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 cup fresh English peas (from 12 to 16 ounces in pods)
1 1/2 teaspoons minced fresh tarragon
5 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 375 degrees. Place half of spinach in a saucepan over medium heat. Cook, stirring and adding remaining spinach as it wilts, until all is just barely wilted; drain. When cool enough to handle, squeeze out excess liquid; coarsely chop. (You should have about 1 scant cup.)
  • Unfold dough onto a parchment-lined baking sheet; freeze 10 minutes. Turn a 9 1/2-inch deep-dish pie dish over on dough; cut a circle, using dish as a template. Cut out a 1 1/2-inch hole in center. Cut scraps into 1/2-inch-wide strips to decorate top, if desired. Freeze dough 10 minutes. Brush with egg. Arrange strips on top as desired and bake until puffed and golden, about 30 minutes.
  • Meanwhile, season fish with salt; place in pie dish in an even layer. Melt butter in a saucepan over medium-high heat. Add scallions, season with salt and pepper, and cook until soft, about 2 minutes.
  • Add flour; cook until it has a slightly nutty aroma, about 1 minute. Whisk in stock, milk, and 1/4 cup water. Add potatoes; bring to a boil, then reduce heat to medium and simmer, covered, until just tender, 6 to 7 minutes. Stir in peas; return to a boil. Stir in spinach, tarragon, and lemon juice; remove from heat. Season with salt and pepper.
  • Pour mixture over fish in pie dish. Top with blind-baked crust; bake until bubbling around edges, 20 to 22 minutes. Let cool 20 minutes before serving.

EASY SALMON PIE



Easy Salmon Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 (6-ounce) center cut salmon fillets, skin removed
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, divided
1 medium Vidalia onion, chopped
2 cloves garlic, minced
1 cup chopped shiitake mushrooms, stems discarded
2 teaspoons chopped fresh thyme leaves
4 cups washed, dried, and loosely packed fresh baby spinach
1/4 cup sour cream
2 frozen puff pastry sheets, defrosted
Chopped fresh parsley leaves, for garnish

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.

HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE



Honey Lemon Glazed Salmon with Spinach Saute image

Full of fresh flavors.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 25m

Yield 4

Number Of Ingredients 12

1 lemon
¼ cup honey
1 pound salmon fillets
Freshly ground Spice Islands® Black Pepper Adjustable Grinder
1 ½ teaspoons Mazola® Corn Oil
½ cup thinly sliced red onions
2 cloves garlic, thinly sliced
1 (5 ounce) package fresh baby spinach
¼ cup dry white wine
¼ teaspoon Spice Islands® Crushed Red Pepper
⅛ teaspoon salt
1 tablespoon chopped, toasted pine nuts

Steps:

  • Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

Nutrition Facts : Calories 335 calories, Carbohydrate 24.5 g, Cholesterol 67 mg, Fat 15.4 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 2.9 g, Sodium 171 mg, Sugar 18.4 g

SALMON WITH SPINACH SAUCE



Salmon with Spinach Sauce image

You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1/3 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon garlic salt
2 salmon fillets (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
4 slices lemon

Steps:

  • In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving., Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Discard lemon slices. Serve salmon with spinach sauce.

Nutrition Facts : Calories 533 calories, Fat 43g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 617mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

POACHED SALMON WITH SPINACH AND CHEESE



Poached Salmon With Spinach and Cheese image

This is a recipe from Jyl Steinback's "Supermarket Gourmet Cookbook" that I received from Studentchef in the Spring 2009 Cookbook Swap. Although the recipe calls for salmon, I think that it would probably work well with cod or any firm white fish. The recipe also includes spinach, one of my children's favorite vegetables so it is tasty and healthy!

Provided by Jociecee

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups water
1/2 cup white wine
1 bay leaf
2 tablespoons chopped green onions
1 lb salmon fillet, cut into 4 pieces (or fish that your family prefers)
10 ounces frozen chopped spinach, cooked and drained (I prefer fresh spinach-cook and drain 12-16 oz.-it cooks down and my kids love spinach so I cook the)
1/4 teaspoon ground nutmeg
1/2 cup shredded nonfat mozzarella cheese

Steps:

  • Combine water, wine, bay leaf and green onion in a large skillet.
  • Bring to a boil over high heat.
  • Carefully add fish and return to a boil. Reduce heat to low, cover and simmer 8 to 10 minutes, until fish flakes easily with a fork.
  • Remove fish and pat dry.
  • Preheat broiler on high heat. Line a baking sheet with foil and spray with cooking spray.
  • Sprinkle spinach with nutmeg and mix lightly. Arrange fish on baking sheet, top with spinach and sprinkle with cheese.
  • Broil 1 to 2 minutes, until cheese is melted and lightly browned.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 232.8, Fat 8.6, SaturatedFat 2.8, Cholesterol 63.4, Sodium 230.2, Carbohydrate 4.4, Fiber 2.2, Sugar 1, Protein 29.1

POTATO, SALMON AND SPINACH PATTIES WITH GARLICKY DILL CREAM



Potato, Salmon and Spinach Patties With Garlicky Dill Cream image

These patties were inspired by a trip to a Southern diner with a memorable salmon patty on the menu. The secret to their soft and creamy texture? Mashed potatoes, of course. So here is a graceful dish that gives you a way to use leftover mashed potatoes by combining them with salmon and spinach and giving them a bread-crumb coating. They end up golden and crunchy and absolutely bursting with salmon.

Provided by Melissa Clark

Categories     lunch, main course

Time 1h15m

Yield 12 patties

Number Of Ingredients 14

10 ounces frozen chopped spinach, thawed
2 cups mashed potatoes, chilled
8 ounces cooked salmon fillet, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
2 garlic cloves, finely chopped
1/2 teaspoon salt, more to taste
1 cup sour cream or Greek yogurt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste
Olive or vegetable oil for frying

Steps:

  • Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
  • Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
  • Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
  • Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
  • Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don't need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 0 grams

SALMON AND SPINACH FETTUCCINE



Salmon and Spinach Fettuccine image

Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.

Provided by Shane Roberts

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

8 ounces dry fettuccine pasta
¼ cup butter
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
½ pound smoked salmon, chopped
1 cup chopped fresh spinach
2 tablespoons capers
¼ cup chopped sun-dried tomatoes
½ cup chopped fresh oregano

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
  • In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
  • Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 49.4 g, Cholesterol 66 mg, Fat 22.6 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 12.3 g, Sodium 1064.8 mg, Sugar 6.2 g

SALMON AND SPINACH IN PASTRY



Salmon and Spinach in Pastry image

I started with Recipe #49424 but changed it so much, that I thought I would post my own version! This was a big hit for company and can be served as an appetizer or a main course!

Provided by Dwynnie

Categories     Spinach

Time 45m

Yield 8 lunch/appetizer portions

Number Of Ingredients 10

16 ounces salmon fillets, skinned
1/4 teaspoon salt
1/4 teaspoon white pepper
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons dried dill
5 ounces goat cheese, softened
1 (17 ounce) box frozen puff pastry sheets, thawed

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together the mustard, mayonnaise, lemon juice, dill, and goat cheese until smooth.
  • Slightly roll out the pastry and cut into eight square pieces.
  • Season the salmon with the salt and pepper and cut each filet into quarters.
  • Place one piece of salmon in the center of each piece of pastry.
  • Place 1/8 of the spinach on top of each piece of salmon and top with 1/8 of the cheese mixture.
  • Pull the pastry over the sides of the salmon and lightly seal the top. Seal the sides well with cold water. (This is so the top opens and looks pretty and the sides stay shut to hold everything inside.).
  • Bake on a lightly greased baking sheet for 30 minutes or until the pastry is golden.
  • Serve warm.

Nutrition Facts : Calories 495.5, Fat 32.3, SaturatedFat 10.1, Cholesterol 40.8, Sodium 430.6, Carbohydrate 30.5, Fiber 2.1, Sugar 1.4, Protein 21.2

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

SALMON WITH SPINACH AND CHICKPEAS



Salmon with Spinach and Chickpeas image

An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

3/4 cup fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick)
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
5 cups baby spinach (6 1/2 ounces)
1 cup canned chickpeas, drained and rinsed

Steps:

  • Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  • Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
  • Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
  • Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.

Nutrition Facts : Calories 485 g, Cholesterol 88 g, Fat 18 g, Fiber 7 g, Protein 41 g, Sodium 403 g

PUFFED SALMON & SPINACH FISH PIE



Puffed salmon & spinach fish pie image

Adding greens to your mashed potato topping boosts the health benefits of this classic comfort food bake

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 15

1kg Maris Piper potato , cut into large chunks
2 large eggs , separated
400g frozen whole-leaf spinach (frozen weight), defrosted and squeezed dry
85g reduced-fat mature cheddar
whole nutmeg , for grating
500g fish - a mix of white and salmon is good (I used 2 frozen salmon fillets and 2 cod, defrosted)
1 onion , halved
a few whole cloves
1 fresh or dried bay leaf
300ml semi-skimmed milk
300ml fish stock (from a cube is fine)
25g butter
2 tbsp extra-virgin olive oil
50g plain flour
1 tsp wholegrain mustard

Steps:

  • Boil the potatoes for 20 mins until tender. Meanwhile, put the fish in a frying pan, skin-side down. Stud the onion with the cloves and put into the pan with the bay, milk and stock. Bring to the boil, then cover and simmer for 2 mins. Remove the cod, which should flake easily, then re-cover and cook for 3 mins more until the salmon is just cooked through. Lift out the fish and set aside. Strain the cooking liquid.
  • In another pan, melt the butter with the oil, stir in the flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180C/160C fan/gas 4.
  • Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches.
  • Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen.

Nutrition Facts : Calories 449 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium

More about "salmon and spinach potpie recipes"

SALMON & SPINACH PIE RECIPE - HOUSE & HOME
salmon-spinach-pie-recipe-house-home image
2012-03-05 Remove the fish with a spatula, discard the skin and flake the flesh. Reserve the cooking liquid. Step 3: Preheat the oven to 325°F. Lightly grease …
From houseandhome.com
Estimated Reading Time 8 mins
See details


10 BEST BAKED SALMON WITH SPINACH RECIPES | YUMMLY
10-best-baked-salmon-with-spinach-recipes-yummly image
2022-04-30 green salad, smoked salmon, white pepper, cream, spinach, salt and 8 more Baked Salmon with Avocado sauce Bunny's Burrow minced ginger, water, olive oil, leek, spring onions, asparagus spears and 8 more
From yummly.com
See details


SALMON PIE WITH SPINACH AND HOLLANDAISE RECIPE - BBC FOOD
Preheat the oven to 200C/180C Fan/Gas 6. Unroll the puff pastry. Arrange half of the salmon over the bottom half of the pastry, leaving a 2cm/¾in border …
From bbc.co.uk
See details


PUFF PASTRY SALMON AND SPINACH PARCELS - CAFE DELITES
2020-01-21 Set aside and let cool. Preheat oven 410°F (210°C). Line a baking tray with baking/parchment paper. Cut pastry sheets in half to make 2 rectangles per sheet. With the shorter edge in front of you, spoon 1/4 of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch (2-cm) border around the edges.
From cafedelites.com
See details


SPINACH & SALMON PHYLLO PARCELS: GREEK-SPANAKOPITA SALMON
Preheat the oven to 425 °F, 220 °C. Season the salmon on both sides with salt and black pepper. Spread about 1 teaspoon of Dijon mustard on the back of each salmon fillet. Make the spinach filling: Place a 10-inch pan over medium heat and add the …
From dimitrasdishes.com
See details


OVEN POACHED SALMON WITH SPINACH BUTTER SAUCE
2017-03-16 Drain the potatoes, and when cool enough to handle but still hot, cut the potatoes in half lengthwise. Lightly drizzle with olive oil, chopped parsley, and minced chives. While the salmon and the potatoes are cooking, make the spinach sauce. Add the heavy cream to a wide mouth saucepan and turn the heat to medium-high.
From lemonthymeandginger.com
See details


JOW - RECIPE: SALMON & SPINACH POT PIE
Salmon & Spinach Pot Pie in 10 steps and in 32 minutes by JOW: puff pastry, spinach (frozen), salmon (fresh), butter (unsalted), milk, shredded cheese , flour (all-purpose) and egg. A flaky pie with a creamy filling. Très magnifique!
From jow.com
See details


LEMON & SPINACH SALMON PATTIES - A JOYFULLY MAD KITCHEN
2021-08-12 Rinse and cook quinoa according to package instructions, set aside to cool. In food processor, combine onion and basil. Remove from food processor and set aside in bowl. Pulse salmon in food processor for a 1 minute or until chopped. Combine remaining ingredients with a spoon, including HALF of the basil and onion mixture.
From joyfullymad.com
See details


SALMON POT PIE - BETTER HOMES & GARDENS
Step 1. Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions. Advertisement. Step 2. In a large saucepan melt butter over medium heat. Add onion, celery, and sweet peppers; cook for 4 to 5 minutes or until vegetables are tender. Stir in flour, thyme, salt, and cayenne pepper.
From bhg.com
See details


PAN-SEARED SALMON WITH SPINACH - JULIA'S ALBUM
2019-03-15 How to pan sear salmon. 1) Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Season salmon fillets with salt. 2) When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat. 4) Then, flip the salmon fillets to the other side (skin side down).
From juliasalbum.com
See details


10 BEST SALMON SPINACH POTATOES RECIPES | YUMMLY
The Best Salmon Spinach Potatoes Recipes on Yummly | Savory Spinach & Potato Soup, Easy Salmon Recipe- Salmon In Coconut Sauce, Smoked Salmon And Spinach Clafoutis
From yummly.com
See details


SALMON WITH SPINACH CREAM SAUCE - THE DIZZY COOK
2021-12-06 Stir consistently until the sauce thickens and reduces by almost half. Add spinach and stir until lightly wilted - around 2-3 minutes. Season the spinach cream sauce with salt and pepper to taste. Nestle the salmon filets back into the spinach cream sauce and top with parsley.
From thedizzycook.com
See details


SMOKED SALMON POT PIE RECIPE - WILD ALASKAN SEAFOOD BOX
2020-12-24 Pour in the chicken broth and milk and stir until combined. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally as the mixture thickens. Add the smoked salmon, peas and carrots, dill, and lemon zest. Season to taste with cracked black pepper.
From wildalaskanseafoodbox.com
See details


SALMON AND SPINACH BAKE WITH PUFF PASTRY - BON APPéT'EAT
2020-07-07 Preheat the oven at 450F. Thaw the puff pastry if you are using a store bought one. Chop the onions and garlic. In a pan, on low to medium heat, pour the olive oil and sauté the onion for 3-4 minutes then add the garlic. Wash the spinach leaves, chop them and add them to the onions. Toss for a minute or 2.
From bonappeteat.ca
See details


CANNED SALMON AND SPINACH RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
See details


SALMON-AND-SPINACH POTPIE - MASTERCOOK
2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed well, with some water left clinging to leaves (11 cups packed) 1 package (14 ounces) all-butter puff pastry, thawed
From mastercook.com
See details


SALMON-AND-SPINACH POTPIE RECIPE | RECIPE | VEGETABLE POT PIES, …
Jan 20, 2020 - Spinach and salmon are in peak season for being harvested this time of year and merge together in this lightly creamy potpie.
From pinterest.co.uk
See details


SALMON IN PUFF PASTRY WITH SPINACH - HOMEMADE ITALIAN COOKING
2016-03-25 In a small bowl, thoroughly combine the cream cheese, butter, 1 tablespoon lemon juice, half of the lemon zest, and spinach. Roll out one sheet of the thawed puff pastry to. Place on the parchment paper. Place one salmon fillet on the center of the dough. Spread the cream cheese spinach mixture on the top.
From homemadeitaliancooking.com
See details


LINDASRECIPES.COM - LINDA'S RECIPE COLLECTION
1# baby spinach. 1 all butter puff pastry thawed (14 oz.) 1 egg, beaten. 1# skinless salmon fillets, cut into 1” chunks. Kosher slat and black pepper. 4 T unsalted butter. 6 scallions, white and light-green parts only, thinly sliced. 1/4 C all-purpose flour. 1 3/4 C fish or chicken or vegetable broth. 2/3 C whole milk
From lindasrecipes.com
See details


SALMON-AND-SPINACH POTPIE RECIPE | EAT YOUR BOOKS
Salmon-and-spinach potpie from Martha Stewart Living Magazine, May 2019 (page 120) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) salmon fillets ; scallions; spinach; tarragon; eggs; potatoes; fish stock; puff pastry; fresh peas in pods; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list …
From eatyourbooks.com
See details


EASY SALMON POT PIE - SPICY SOUTHERN KITCHEN
2016-03-09 Stir in salt, mixed vegetables, potato, and salmon. Remove from heat. Pour filling into pie plate and cover with refrigerated pie crust. Trim excess from edges and use your fingers to crimp the edges and seal. Brush egg white on the pie crust and cut 3 …
From spicysouthernkitchen.com
See details


SALMON AND SPINACH PIE RECIPE - FOOD REPUBLIC
2012-02-27 Stir in the cheese, cream, spinach and salmon. Roll out the pastry dough into a round on a lightly floured counter and use to line the prepared pie dish. Line with a sheet of parchment paper, fill with baking beans or pie weights and bake blind for 15 minutes. Remove the dish from the oven and increase the oven temperature 350˚F.
From foodrepublic.com
See details


SALMON PIE WITH SPINACH AND HOLLANDAISE RECIPE - FOOD NEWS
Preheat the oven to 200C/180C Fan/Gas 6. Unroll the puff pastry. Arrange half of the salmon over the bottom half of the pastry, leaving a 2cm/¾in border along the bottom. Season with salt and pepper, and top with half of the spinach. Stir the lemon zest and tarragon into the hollandaise if using, then put half of the hollandaise over the spinach.
From foodnewsnews.com
See details


SALMON AND SPINACH PIE RECIPE | EAT SMARTER USA
Rinse and spin dry spinach, chop. Cut smoked salmon into strips. Peel onion and cut into small cubes. Heat oil in a pan and saute onions with spinach for a few minutes. Whisk mascarpone with eggs, season with salt and pepper. Combine with spinach mixture and add salmon. Spread mixture on the dough Arrange dough strips decoratively on the top of ...
From eatsmarter.com
See details


SALMON FLORENTINE RECIPE - TASTING TABLE
2022-05-10 Preheat the oven to 425 F. Drizzle olive oil on a baking sheet lined with foil and add the salmon, skin-side down. Sprinkle the fillets with salt …
From tastingtable.com
See details


SALMON AND SPINACH POTATO BAKE - NEILS HEALTHY MEALS
2018-01-25 Cook the potato slices in boiling salted water for about 5 minutes, then drain them in a colander or sieve and place to the side to cool. While the potatoes are cooking, follow the rest of the instructions below. Heat the olive oil in a frying pan and gently sauté the onion for about 5 minutes until soft.
From neilshealthymeals.com
See details


SALMON & SPINACH IN PHYLLO - RECIPES | PAMPERED CHEF US SITE
Spread each salmon fillet with half of the cream cheese spread and top with half of the spinach. For each phyllo bundle, place salmon, spinach side down, on phyllo stack 2 inches from bottom edge of short side. Fold long sides of phyllo in toward center. Gently roll up phyllo from bottom to top. Place both bundles on Small Bar Pan, seam side down.
From pamperedchef.com
See details


SALMON, SPINACH AND POTATO PIE | METRO
Drain and mash with a potato ricer, adding milk and butter. Season and set aside. Heat oven to 130 °C (350 °F). In a frying pan, heat oil at medium heat. Add onion and diced fennel. Cook for 3 to 4 minutes or until transparent. Add spinach and continue cooking for 2 minutes. Season, add lemon zest and set aside.
From metro.ca
See details


SALMON POTPIES RECIPE - JOHN SNELL | FOOD & WINE
Add the salmon and simmer gently for 4 minutes; transfer to a plate. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to …
From foodandwine.com
See details


SALMON AND SPINACH PIE RECIPE - FOOD NEWS
This delicious salmon pot pie with spinach and sweet potato is a quick and easy to make one-pot family dinner idea. Salmon & Spinach Pie Recipe. 200grm cooked fillet of salmon or if you like 100 gr of smoked salmon. 200grm of fresh frozen spinach , chopped; 1 packet of filo pastry sheets( 8 sheets) 50grm of slightly browned pine nuts; 2 eggs, chopped fresh dill or thyme, …
From foodnewsnews.com
See details


SALMON-AND-SPINACH CAKES RECIPE - MARCIA KIESEL | FOOD & WINE
Drain, squeeze dry and coarsely chop. Step 3. In a small bowl, mix the mayonnaise, jalapeño and chopped dill and season with salt. Step 4. Put the salmon in …
From foodandwine.com
See details


RECIPES WITH SALMON AND SPINACH - CREATE THE MOST AMAZING …
Chuck Roast With Onion Soup Mix Recipe Lipton Soup Pot Roast Recipe Crock Pot The Best Broccoli Soup Recipe
From recipeshappy.com
See details


SALMON-AND-SPINACH POTPIE RECIPE | RECIPE | RECIPES, DESSERT FOR …
May 2, 2019 - Spinach and salmon are in peak season for being harvested this time of year and merge together in this lightly creamy potpie.
From pinterest.com
See details


FIND BEST RECIPE FOR SALMON AND SPINACH PATTIES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Find Best Recipe For Salmon And Spinach Patties: Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
See details


JOW - RECIPE: SALMON & SPINACH POT PIE
Salmon & Spinach Pot Pie in 10 steps and in 32 minutes by JOW: spinach (frozen), salmon (fresh), puff pastry, butter (unsalted), milk, shredded cheese and flour (all-purpose). Salmon and spinach covered in some buttery crust, you'll be begging for seconds!
From jow.fr
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

Can you cook salmon and spinach in a potpie?
Salmon-and-Spinach Potpie Recipe | Martha Stewart Spinach and salmon are in peak season for being harvested this time of year and merge together in this lightly creamy potpie. Spinach and salmon are in peak season for being harvested this time of year and merge together in this lightly creamy potpie.
How to make the best salmon and spinach salad?
Heat oven to 130 °C (350 °F). In a frying pan, heat oil at medium heat. Add onion and diced fennel. Cook for 3 to 4 minutes or until transparent. Add spinach and continue cooking for 2 minutes. Season, add lemon zest and set aside. In a bowl, combine salmon cubes, lemon juice and Dijon mustard. Season and mix well.
What is in a salmon pot pie?
This cosy salmon pot pie is packed full of delicious, healthy ingredients. In addition to the salmon, the filling contains sweet potato, spinach and a super easy to make, low fat white sauce. The crispy top consists of light and delicious puff pastry.
How to cook salmon for a salmon pie?
Taste for seasoning and add a squeeze of lemon juice or a pinch of sugar to balance the flavours. For the purposes of this recipe, you can cool by putting the bowl into a larger bowl filled with iced water. For the pie, put the salmon in a large pan and just cover with cold water. Bring to the boil, then cover and simmer for 2 minutes.

Related Search