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Salmon Pot Pie
A seafood pot pie with a wonderful asparagus-flavored sauce makes an elegant lunch entré! Filets of salmon and medium-sized shrimp give texture, flavor, and great nutrition to this dish. Fresh snow peas add color and crunch.

Filling

2 small salmon filets, cubed (1/2 lb)

¼ lb medium shrimp, drained

1 tin cream of asparagus soup (Campbell’s)

½ cup cheese, shredded

1 cup potatoes, riced

½ cup snow peas, sliced

½ cup mushrooms, sliced

1/3 cup onion, minced

 

¼ cup parsley, chopped

2 tbls fresh chopped dill or 1 tsp dried dill

1 tbls olive oil

1 tbls butter

2 tbls flour

¼ cup liquid (milk, coconut milk, or broth), optional

1 tsp pepper, ground

1 wedge of lemon, juiced

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Crust

1 cup flour

1 tsp baking powder

1/8 tsp baking soda

¼ tsp salt

¼ cup cold butter

½ cup buttermilk

1/8 cup wheat germ

Salmon Pot Pie

Preheat oven to 425° F.

In a small bowl, mix the soup with potato and cheese.  Cube the salmon and, if using frozen shrimp, defrost and sprinkle with lemon juice. Mince onion and melt butter with olive oil in a large saucepan.  Chop snow peas, dill, parsley, and mushrooms; stir the herbs into the sauce along with pepper, then fold in snow peas.

Melt butter in a large saucepan and add olive oil. Sauté onion in oil until transparent; add mushrooms and stir for a minute or two.  Stir in flour, then collect any drippings from the seafood, including the lemon juice, and add to the pan to make a roux.  If mixture is too thick, add a small amount of liquid such as milk, coconut milk, or broth. 

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I'm Asparagus by Gourmand2go

Stir in the soup mixture and remove from heat.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt.  Cut in the butter with a pastry blender until mixture resembles small peas.  Make a well in the center and pour in buttermilk.  Stir sparingly, then turn out on a board with half of the wheat germ.  Knead 8 – 10 times, then form a ball and coat with remaining wheat germ.  Pat with hands to form a round crust the size of your pie plate (8”).

Spoon the filling into a greased 8” pie plate and smooth the top lightly.

Use a decorative cookie cutter or a knife to cut a steam vent in the middle of the crust.  Set this piece of dough aside, then curl your pastry board back, away from the dough, and turn it upside down over the pie plate.  Set it on the pie and use a knife to scrape the dough away from the board.  Place the dough from the steam vent decoratively on the crust.

Bake for 25 – 30 minutes, until the filling bubbles and the crust turns golden brown.  Serve with white wine or a light red.

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