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Salmon Pot Pie
Courtesy of Georgia Pecan Commission
Servings: 6
Prep Time: 15 Min.
Cook Time: 1 Hr.
What you need:
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12 oz. small red potatoes
12 oz. salmon fillet
2 pkg. (9 oz. each) frozen pearl onions in cream sauce, thawed
1 c. frozen petite peas, thawed
1 stalk celery finely chopped
3/4 tsp. dried tarragon
1/2 tsp. ground black pepper
1/2 c. milk
1 large egg
1 c. all-purpose baking mix
2/3 c. chopped Georgia pecans
What to do:
1. In a medium saucepot, cover potatoes with water and heat to boiling; cook 20 minutes. Drain and spread potatoes on sheet pan to cool.
2. Heat oven to 400°F. Butter a 9" deep-dish pie plate.
3. Remove and discard skin from salmon; cut fillet into bite-size chunks. Place salmon pieces in large bowl and add thawed onions and their sauce, peas, celery, tarragon, and black pepper, mixing well. When potatoes are cool enough to handle, cut into small cubes and add to salmon mixture. Spread mixture in pie plate.
4. In a small bowl, beat milk and egg to blend. Stir in baking mix and pecans just until moistened; do not over mix. Pour evenly over filling.
5. Bake 22 to 25 minutes or until top is golden brown and filling bubbles. Cool 10 minutes before serving.
Serve with:
Mixed greens with creamy lemon vinagrette

Fresh asparagus
Wine pairings:
Pinot Noir, Chardonnay, Beaujolais
Nutritional information:
Calories: 399;   Total Fat: 20g;   Saturated Fat: 3g;   Cholesterol: 72mg;   Total Carbs: 35g;   Fiber: 4g;   Sodium: 492mg;  
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