Best 2 Salmon Pot Pie Recipes
Indulge in the delectable flavors of our savory Salmon Pot Pie, a harmonious blend of succulent salmon, tender vegetables, and a creamy, flavorful sauce, all enveloped in a golden, flaky crust. This classic comfort food is elevated with the richness of salmon, creating a dish that is both comforting and sophisticated.
Other than that, you can also find the delightful seafood chowder, a hearty and flavorful soup brimming with an array of seafood treasures, including tender shrimp, succulent fish, and briny clams. The creamy broth is infused with the essence of the sea, offering a comforting and satisfying experience with every spoonful.
If you're in the mood for a lighter option, try the refreshing lemon pepper sole, where delicate sole fillets are seasoned with a zesty blend of lemon and pepper, then pan-fried until golden brown. The bright citrus notes perfectly complement the mild flavor of the sole, resulting in a dish that is both elegant and flavorful.
And for a vegetarian delight, the roasted beet and goat cheese salad offers a symphony of flavors and textures. Roasted beets, with their earthy sweetness, are paired with creamy goat cheese, crunchy walnuts, and a tangy balsamic vinaigrette. This vibrant salad is not only visually stunning but also a delightful treat for your taste buds.
SALMON POT PIE
I was looking to make some warm comfort food on a cold winter day. I was thinking chicken pot pie but wanted to try something different, though along the same lines - served in a individual baking dish with a creamy sauce, and topped with puff pastry. Sounds like chicken pot pie but I wanted salmon! I looked at some fish pie recipes but nothing I found came in that familiar comforting form. So I set out on my own and this is what I came up with! Hope you enjoy it.
Provided by Paul Cairney
Categories Seafood Fish Salmon Smoked
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease two 2-cup baking dishes.
- Bring the clam juice to a simmer in a small pot. Place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes. Remove salmon to a plate; reserve poaching liquid.
- Heat olive oil and butter in a skillet over medium heat. Stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes. Whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes.
- Whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes. Stir dill and lemon juice into mixture; season with salt and pepper.
- Break salmon fillet into bite-size pieces; divide into prepared baking dishes. Cover salmon with 1/3 the sauce; layer 5 shrimp into each dish. Cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish. Top with remaining 1/3 the sauce.
- Roll out puff pastry sheet 1/8-inch thick on a lightly floured surface. Cut two pastry circles large enough to cover the baking dishes and place one circle over each dish. Place dishes on a baking sheet.
- Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 25.1 g, Cholesterol 153 mg, Fat 45.5 g, Fiber 1.5 g, Protein 15.2 g, SaturatedFat 21.3 g, Sodium 686.6 mg, Sugar 2 g
SALMON POT PIE
Duxelles a fancy name for minced mushrooms cooked in butter makes the base for this luscious pot pie. You could also change the salmon for any fish or combo of fish and seafood.
Provided by Marsha Gardner
Categories Savory Pies
Time 25m
Number Of Ingredients 12
Steps:
- 1. Melt 2 tablespoons butter in a sauté pan over medium heat and add minced mushrooms and garlic. Cook, stirring until mushrooms are tender and dry - about 10 minutes. Remove to 2 ramekins that have been sprayed with cooking spray. Spread evenly on the bottom and set aside. Add remaining 2 tablespoons of butter to the pan and add onion. Cook until onion is golden brown and tender.
- 2. Stir in flour and cook for 1 minute, then slowly whisk in wine, vegetable stock and whipping cream. Season with salt and pepper and cook until sauce is thickened - about 3 or 4 minutes. Stir in chopped parsley and dill. Pour sauce on top of mushrooms in ramekins. Top with asparagus and salmon chunks.
- 3. Preheat oven to 400-degrees. Place ramekins on a sheet pan and top with puff pastry. Decorate as you wish, then cut slits in top of pastry to allow steam to escape. Bake for 20 to 25 minutes until top is golden brown and pies bubble. Serves 2. (Note, may use uncooked salmon - just cut into one inch cubes, and make sure all bones and skin has been removed. Cook for 30 minutes).
Tips:
- For a creamier soup base, use a combination of milk and heavy cream.
- To save time, use a pre-made pie crust.
- If you don't have any frozen peas, you can use fresh peas. Just blanch them in boiling water for a few minutes, then drain and add them to the pot pie filling.
- Feel free to add other vegetables to the pot pie filling, such as carrots, celery, or corn.
- If you like a thicker pot pie filling, add a cornstarch slurry (equal parts cornstarch and water) to the simmering soup base.
- Be sure to preheat your oven before baking the pot pie.
- Serve the pot pie hot, with a side of your favorite salad or bread.
Conclusion:
Salmon pot pie is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make, and can be tailored to your own taste preferences. With its creamy soup base, flaky crust, and tender salmon, this pot pie is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal that is also delicious and satisfying, give this salmon pot pie a try.
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