SALMON-AND-SPINACH POTPIE
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
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.
ROAST SALMON POT PIE
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
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
POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Provided by Valerie
Categories Main Dishes Beef Pot Roast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
- Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
- Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
- Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g
SALMON POT PIE
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
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 WITH PEAS, POTATOES & BACON
A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
- Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain.
- When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.
Nutrition Facts : Calories 548 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.3 milligram of sodium
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- Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions.
- 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. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in salmon, frozen peas, and, if desired, parsley.
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