Salmon Pie I Recipes

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HEARTY SALMON PIE



Hearty Salmon Pie image

An easy no-roll crust holds a rich salmon filling all served up with a creamy dill sauce.

Provided by Land O'Lakes

Categories     Fish     Salmon     Main Course     Fish     Seafood     Meat, poultry, and seafood     Seafood     Meat, poultry, and seafood

Yield 6 servings

Number Of Ingredients 21

Crust
1/4 cup Land O Lakes® Butter
3/4 cup finely crushed dried crumbly-style herb seasoned stuffing
Filling
2 cups crushed dried crumbly-style herb seasoned stuffing
4 ounces (1 cup) shredded Cheddar cheese
1 cup water
1/2 cup milk
1 (16-ounce) can red salmon, * drained, skin and bones removed, flaked
2 large Land O Lakes® Eggs
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped onion
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dry mustard
Sauce
1/3 cup Land O Lakes® Butter
2 tablespoons cornstarch
1 1/3 cups water
1 teaspoon dried dill weed
1/2 teaspoon salt
2 medium (2 cups) tomatoes, cubed 1/2-inch

Steps:

  • Heat oven to 350°F.
  • Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
  • Stir together all filling ingredients in same saucepan; spoon into crust. Bake 50-55 minutes or until heated through. Let stand 10 minutes.
  • Melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a full boil. Add tomatoes; boil 1 minute.
  • Cut pie into 6 wedges; serve sauce over wedges.

Nutrition Facts : Calories 630 calories, Fat 34 grams, SaturatedFat grams, Transfat grams, Cholesterol 170 milligrams, Sodium 1770 milligrams, Carbohydrate 54 grams, Fiber 2 grams, Sugar grams, Protein 29 grams

FRENCH-CANADIAN SALMON PIE



French-Canadian Salmon Pie image

This recipe for salmon pie is a seaside version of the classic French Canadian meat pie. It is often served right along with meat pie on Christmas Eve and New Years Eve.

Provided by Grow a Good Life

Categories     Main Course

Number Of Ingredients 18

2 cups unbleached all purpose flour (plus extra for rolling)
1/2 teaspoon kosher salt
2/3 cup butter or lard
6-7 tablespoons cold water
1 beaten egg
2 pounds russet potatoes (about 6 medium)
2 tablespoons unsalted butter
1/4 cup chopped onions
1/2 cup water
1 pound salmon fillet (pin bones removed)
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon pepper (or to taste)
3 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
1 cup milk
2 tablespoons lemon juice
1 tablespoon chopped fresh dill (or 1 teaspoon of dried dill)
salt and pepper to taste

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.

Nutrition Facts : ServingSize 1 slice, Calories 350 kcal, Carbohydrate 43.9 g, Protein 8 g, Fat 16 g, SaturatedFat 10.2 g, Cholesterol 43 mg, Sodium 432 mg, Fiber 3.7 g, Sugar 3 g

NEW ENGLAND SALMON PIE



New England Salmon Pie image

My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

3-1/2 cups warm mashed potatoes (without added milk and butter)
1 medium onion, finely chopped
1/3 cup milk
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 tablespoons minced fresh parsley
Pastry for double-crust pie (9 inches)
1 egg
1 tablespoon water

Steps:

  • In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.

Nutrition Facts : Calories 409 calories, Fat 19g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 662mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

SALMON PIE



Salmon Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

2 (8-ounce) salmon fillets
Salt and freshly ground white pepper
3 cups court bouillon
1 tablespoon olive oil
1 cup finely chopped onions
1 tablespoon chopped garlic
1 tablespoon finely chopped fresh dill
2 cups mashed potatoes
1 egg
1/2 cup heavy cream
Basic Savory Pie Crust, recipe follows
Flour, for dusting
3 1/4 cups all-purpose flour
1 teaspoon salt
1 1/3 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water

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.

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.

SALMON AND LEEK PIE



Salmon and Leek Pie image

Categories     Fish     Brunch     Bake     Mother's Day     Father's Day     Lunch     Winter     Shower     Engagement Party     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 12

4 large leeks
2 tablespoons unsalted butter
2 1/4 pounds skinless boneless salmon fillet
1/4 cup chopped fresh dill leaves
1 teaspoon freshly grated lime zest
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 tablespoon water
a 17 1/4-ounce package frozen puff pastry sheets (thawed according to package instructions)
Accompaniment:
Sour-Cream Chile Sauce

Steps:

  • Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
  • In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
  • Preheat oven to 400°F.
  • Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
  • Serve pie warm or at room temperature with sauce.

SALMON AND POTATO PIE



Salmon and Potato Pie image

A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.

Provided by Louise B.

Categories     Seafood     Fish     Salmon

Time 1h15m

Yield 8

Number Of Ingredients 9

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch) unbaked pie shells
1 to taste salt and pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
  • Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
  • Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g

QUEBEC SALMON PIE



Quebec Salmon Pie image

Make and share this Quebec Salmon Pie recipe from Food.com.

Provided by Shirl J 831

Categories     Canadian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (15 1/2 ounce) can salmon
2 1/2-3 cups mashed potatoes
1/2 cup finely chopped onion
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon savory
1 pinch pepper
1 (9 inch) pie crusts (store bought or home made)

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.

Nutrition Facts : Calories 373.7, Fat 19.4, SaturatedFat 7, Cholesterol 50.7, Sodium 720, Carbohydrate 30.4, Fiber 2.7, Sugar 1.9, Protein 18.7

SALMON PIE II



Salmon Pie II image

A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h30m

Yield 6

Number Of Ingredients 18

¼ cup butter, melted
¾ cup finely crushed herb-seasoned dry bread stuffing mix
2 cups finely crushed herb-seasoned dry bread stuffing mix
1 cup shredded Cheddar cheese
1 cup water
½ cup milk
1 (16 ounce) can salmon, drained and flaked
2 eggs
1 teaspoon chicken bouillon granules
½ teaspoon dry mustard
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped onion
⅓ cup butter
2 tablespoons cornstarch
1 ⅓ cups water
1 teaspoon dried dill weed
½ teaspoon salt
2 cups cubed tomatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
  • In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
  • Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
  • Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
  • To serve, cut pie into 6 wedges and spoon sauce over each piece.

Nutrition Facts : Calories 786.6 calories, Carbohydrate 76.4 g, Cholesterol 169 mg, Fat 36.4 g, Fiber 3.8 g, Protein 36.9 g, SaturatedFat 18.9 g, Sodium 2231.4 mg, Sugar 10.5 g

SALMON PIE



Salmon Pie image

Mom always made this for our birthday's since it was everyone's favorite dinner. Like Emeril, our heritage is French Canadian, and after testing both his recipe and ours, my family agrees that our recipe has more salmon flavor due to the canned salmon.

Provided by Michele M.

Categories     Savory Pies

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 medium boiling potatoes, like yukon gold
3 tablespoons butter
1/3 cup milk
1 medium onion
1 (14 3/4 ounce) can sockeye salmon
1 egg
1/8 teaspoon ground ginger
1 pastry for double crust 10 inch pie

Steps:

  • Wash, peel and half potatoes. Place in a 3 quart saucepan, barely cover the potatoes with water, place cover on the pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  • While the potatoes are cooking, clean the canned salmon by removing any bones and skin. Reserve 1 tablespoon of the juice from the salmon. Mince onion very fine and prepare pie plate by placing bottom crust in plate.
  • When the potatoes are done, drain water from the pan, add the butter, onion, ginger and the reserved juice from the salmon. Mash well, then use electric hand mixer if preferred. Add cleaned salmon, beat well then finally add the egg beating one last time.
  • Transfer filling to prepared pie plate, cover with top crust. Cut 5 or 6 vent holes in the top of the crust. If desired, pat top crust with half and half or butter. Bake in preheated 400°F oven for 50-60 minutes. Enjoy!

FINNISH SALMON AND DILL PIE



Finnish Salmon and Dill Pie image

Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother's books. It will be a winner at any of your social functions. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Brunch     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
1/3 cup finely chopped green onions
3/4 cup flaked smoked salmon fillets
1/4 cup snipped fresh dill
Dough for single-crust pie
3 large eggs, room temperature
1 cup half-and-half cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 30g fat (18g saturated fat), Cholesterol 179mg cholesterol, Sodium 642mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

EASY SALMON PIE



Easy Salmon Pie image

This is a super easy salmon pie. I usually buy red salmon but if your budget is tight, use pink. We all need to eat more fish and this is a great way to get in those healthy omega 3's. We eat it plain with a vegetable or creamed peas and salad but feel free to serve it with a lemon sauce or butter sauce if desired. I sometimes add a pinch of dillweed for a change of pace.

Provided by ugogirl

Categories     Savory Pies

Time 50m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) can salmon
2 eggs, beaten
1/2-1 cup milk
1 cup cracker crumb
salt, pepper and garlic powder to taste

Steps:

  • Drain salmon and pick out bones.
  • Mix all ingredients together and press into a 9 inch glass pie plate.
  • Bake at 350 degrees for 45 minutes.
  • Cut in wedges and serve.

Nutrition Facts : Calories 297.9, Fat 8, SaturatedFat 2.2, Cholesterol 168.9, Sodium 133.9, Carbohydrate 24.9, Fiber 0.8, Sugar 0.3, Protein 29.4

SALMON PIE



Salmon Pie image

This is a family favourite -- even Aunt Esther loves it. And it's so easy to make. I've always had the kids help make the crust and press it into the pie pan. This is great for lunches and leftovers, too, as it reheats very well in the microwave. Adapted from a recipe in a Farm Journal cookbook.

Provided by Leggy Peggy

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup butter
1 cup cheese, grated (your choice, I use colby or tasty)
1/3 cup walnuts, finely chopped
1 (440 g) can red salmon (15 1/2 ounce)
3 large eggs
1 cup sour cream (reduced fat is okay)
1/4 cup mayonnaise (whole egg is the best)
1 small onion, finely chopped
1 tablespoon fresh dill, chopped (or more)
8 -10 dashes Tabasco sauce (or to taste)
1/2 cup cheese, grated

Steps:

  • CRUST: Stir together the flour, salt and paprika, then cut in the butter, using a pastry blender if you have one.
  • Stir in the cheese (1 cup) and chopped walnuts.
  • Reserve 1 cup of the crumb mixture, and press the remaining mixture into the bottom and up the sides of a 25cm (10-inch) pie pan.
  • Set crust aside.
  • FILLING: Pre-heat oven to 200°C (400°F).
  • Drain salmon, reserving liquid. Remove skin and bones, and break salmon into small chunks. Set aside.
  • Beat eggs in a bowl, using a rotary beater. Add sour cream, mayo, onion, dill, tabasco and reserved salmon liquid. Stir in cheese and salmon chunks.
  • Spoon mixture into pie shell, and sprinkle over the reserved 1 cup of crumb mixture.
  • Bake for 30 minutes or until puffy. Let stand 10-15 minutes before serving.

Nutrition Facts : Calories 631.1, Fat 44.6, SaturatedFat 20.8, Cholesterol 213.2, Sodium 823.7, Carbohydrate 29.7, Fiber 3.9, Sugar 2.9, Protein 30.5

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From recipes.sainsburys.co.uk


SALMON PIE - ALBERTA MILK
Preheat oven to 350 C. Grease a 1.4 L casserole dish and set aside. Place potatoes in a medium pot and cover with water. Bring to a boil and turn to medium, until fork tender. In a separate pot, cook carrots and peas together until just tender. While the vegetable mixture is cooking, melt the butter in a heavy bottom sauce pan over medium low ...
From albertamilk.com


FRENCH CANADIAN SALMON PIE - FILL YOUR PLATE BLOG
2020-04-06 1 tablespoon water. In a bowl combine potatoes, onion, milk, celery seed, garlic powder, salt and pepper to taste. Stir in salmon and parsley. Line a 9-inch pie plate with bottom pastry and trim the edges. Spread salmon mixture into crust. Roll the remaining pie crust on top and place over filling. Trim and seal the edges and cut silts.
From fillyourplate.org


SALMON AND MUSHROOM PIE | RICARDO
In a bowl, combine the salmon, lemon juice and dill. Season with salt and pepper. Let stand for 5 minutes. Meanwhile, in a skillet over medium heat, brown the onion and mushrooms in the butter. Season with salt and pepper. Sprinkle the flour on the vegetables and stir to combine. Slowly stir in the milk. Bring to a boil, stirring constantly.
From ricardocuisine.com


RECIPE SALMON PIE RECIPES ALL YOU NEED IS FOOD
Steps: In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges.
From stevehacks.com


SALMON RICE BOWL RECIPE – SALMON BOWL RECIPE — EATWELL101
2022-06-09 3. Cover the bowl with parchment paper and heat in the microwave on high for 2 to 2 1/2 minutes. 4. Remove the salmon bowl from the microwave and discard any remaining ice. 5. Drizzle soy sauce, sesame oil, mayonnaise, and sriracha on top of the rice and mix with rice and salmon until fully combined. 6.
From eatwell101.com


FRESH SALMON PIE | METRO
In a pot, mix water, wine and seasonings. Add fillets and poach for 15 min. Drain and cool. Remove skin and set fillets aside. Preheat oven to 375°F/190°C. Roll out 1 ball (205.5-g) of dough on a floured surface and lay crust in a lightly buttered 9x7-in. …
From metro.ca


FRENCH CANADIAN SALMON PIE - THE ENGLISH KITCHEN
2017-01-13 Pastry for a two crust pie. Preheat the oven to 200*C/400*F/ gas mark 6. Roll out half of your pastry large enough to line a 9 inch pie tin. Set aside. Mash together the salmon, potatoes, onion, melted butter, salt, savory and black pepper. Place this into the lined pie dish, smoothing the top over. Roll out the remaining pastry into a round ...
From theenglishkitchen.co


CREAMY SALMON PIE RECIPE - COOK.ME RECIPES
2019-03-21 Prepare the pie for baking. 2. Use a fork to prick the top shell a couple of times, to allow steam to escape. Crimp the edges of the pie shell using a fork and trim any excess dough. Use aluminum foil to cover the very edges of the pie crust, so that it doesn’t burn. 8.
From cook.me


10 BEST CANNED SALMON FISH PIE RECIPES | YUMMLY
2022-05-31 black pepper, capers, pink salmon, garlic, pie shell, salmon and 8 more Baked Creamy Salmon Beckies Kitchen sour cream, salt, dried dill weed, lemon juice, black pepper and 4 …
From yummly.com


BEST SALMON PâTé PIE RECIPES | FOOD NETWORK CANADA
2009-11-02 Cut the salmon filet into 400 g pieces. Roll out the pieces and place them in cans. Close the cans with a can seamer. Step 2. Place the cans in a large caldron filled with hot water and cook at 175°F (80°C) for 20 to 30 minutes. Set aside. Step 3. Preserve the onions in butter. Add the capers, lemon zest and thyme.
From foodnetwork.ca


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


SALMON PIE - THE SEASONED MOM
2020-09-17 Adjust the oven temperature to 375 degrees F. Grease a 9-inch deep-dish pie plate and set aside. In a large bowl, use an electric mixer to beat together the eggs, Bisquick, milk and sour cream. Gently fold in the cheese, green onions, bell peppers and dill. Add the cooked, flaked salmon and fold just to combine.
From theseasonedmom.com


SALMON PIE | CBC LIFE
2019-10-31 Pulse together flour and salt in the bowl of a food processor. Add the butter and pulse until mixture resembles coarse crumbs. Whisk together one egg, water and vinegar in a small bowl. Stream ...
From cbc.ca


SALMON PIE (WITH CHEESY TOPPING) | HILDA'S KITCHEN BLOG
2020-03-09 Add cream cheese, sour cream, and liquid from the can (or milk) in a stand mixer. Mix until combined. Add eggs, garlic, and black pepper and mix thoroughly. Stir in the cheddar cheese, scallions, dill, and capers. Fold in the flaked salmon. Turn salmon mixture into the prepared pie shell. Cover with foil and bake for 50 minutes or until set.
From hildaskitchenblog.com


MUM'S BUDGET SALMON PIE - THE DUTCH FOODIE
2017-01-15 Preheat the oven to 185 C (or if serving with the salmon pie, leave at 175 C) For the tomatoes: Place the tomatoes on the vine into an oven dish and drizzle with a 1-2 tbsp oil and the balsamic vinegar.
From thedutchfoodie.com


SALMON PIE I - SALMON
Ingredients. 2 (9 inch) unbaked pie crusts; ⅔ cup white rice; 1 ⅓ cups water; 2 onions, thinly sliced; ¼ pound fresh mushrooms, sliced; 1 tablespoon butter
From worldrecipes.org


CREAMY SALMON PIE - TASSAL TASSIE SALMON
Preheat oven to 180ºC. In a saucepan, heat 1 tbsp butter. Add the leek, celery and garlic to the pan and sauté until fragrant and softened slightly. Add in remaining butter and flour to coat the vegetables. Slowly whisk in the milk and stock, ensuring there are no lumps. Step 2. Place the salmon into the saucepan and bring the mixture to a boil.
From tassal.com.au


SALMON PIE | DINNER RECIPES | GOODTOKNOW
2017-10-15 Method. Bring 2 pans of salted water to the boil. Add the asparagus to one and the potatoes and mint to the other. Return to the boil. Simmer the asparagus for 2 to 3 minutes until tender and drain.
From goodto.com


SALMON PIE RECIPES | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


RECIPE | SALMON PIE WITH EGG SAUCE | NATALIE MACLEAN
Cook your onions and celery in the butter. In a large bowl mix the onions with your warm mashed potatoes, chunk salmon, and seasoning and add the hard boiled eggs. Place inside your pie with a top crust. Cooked at 425F for 20 minutes then reduce the heat to 350F for another 45 minutes. Some people like to place the eggs to cover the bottom of ...
From nataliemaclean.com


A SALMON PIE RECIPE INSPIRED BY SCOTLAND - JUST THE SIZZLE
2017-02-08 This should give you 24 pies. Place them on baking paper on a flat tray, and heat the oven to 180degrees C. Place a dessertspoon full of the mixture on each circle, and fold over, pressing the edges together with the tines of a fork. Brush the tops of the pies with the egg wash, and bake in the oven for 15-20 minutes. Salmon Mix.
From justthesizzle.com


SALMON PIE I RECIPE | SAY MMM
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
From saymmm.com


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