CRUNCHY PANKO SALMON
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they are made.) Serve with a green salad for a quick, light meal.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 55m
Yield Makes 8
Number Of Ingredients 7
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.
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.
SALMON PIE
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
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
CRUNCHY SALMON PIE
This is a very easy to make and delicious pie. I served mine hot with a green salad and then we all came back for more, From Australian Womens Weekly.
Provided by Janine Ross
Categories Savory Pies
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 726, Fat 53.7, SaturatedFat 30.5, Cholesterol 306.1, Sodium 545.1, Carbohydrate 30.7, Fiber 1.2, Sugar 1.7, Protein 30.2
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