Recipe: Delicious Salmon Fillet and Seafood Pot Pie

Salmon Fillet and Seafood Pot Pie. Remove the skin from the salmon and break the fillet into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed.

Salmon Fillet and Seafood Pot Pie Easy Salmon Pot Pie is a seafood recreation of one of the most popular recipes on Spicy Southern Kitchen- Chicken Pot Pie. Made with Chicken of the Sea® Lemon Pepper Salmon, a refrigerated pie crust, and a thick and rich filling with lots of vegetables, Easy Salmon Pot Pie makes a wonderful family lunch or dinner. Great recipe for Salmon Fillet and Seafood Pot Pie. You can have Salmon Fillet and Seafood Pot Pie using 16 ingredients and 20 steps. Here is how you cook that.

Ingredients of Salmon Fillet and Seafood Pot Pie

  1. It’s 2 of 5 oz Salmon Fillets.
  2. You need 4 tbsp of Butter.
  3. You need 1 each of Shallots, minced.
  4. You need 1/4 cup of Celery, diced.
  5. You need 1/2 cup of Potato, diced.
  6. You need 1 tbsp of Flour.
  7. You need 1 1/2 cup of Clam Juice.
  8. It’s 1/4 cup of Sherry.
  9. It’s 1/4 cup of Tomato Sauce.
  10. Prepare 1/2 cup of Heavy Cream.
  11. It’s 1 of 8oz Lobster Meat, cut into 1" chunks.
  12. Prepare 4 each of Scallops, halved or quartered depending on size, divided.
  13. Prepare 1/4 cup of Peas, thawed.
  14. You need 1 of Egg Yolk.
  15. It’s 1 tbsp of Milk.
  16. It’s 2 of Puff Pastry.

So all the health conscious foodies can rejoice! I sous-vided the salmon to ensure it remains juicy and added a touch of Sherry to really bring out the flavors of the seafood. Salmon Fillet and Seafood Pot Pie. So all the health conscious foodies can rejoice!

Salmon Fillet and Seafood Pot Pie step by step

  1. Season the salmon fillets with salt and pepper..
  2. Place your salmon fillets into a sous-vide pouch and vacuum seal the bag..
  3. Cook in a water bath at 41 C (106 F) for approximately 25 minutes or core temperature of 40 C (104 F) **Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book**.
  4. Heat the butter in a sauce pan, add shallots and celery, and sweat..
  5. Add the potatoes and continue to sweat for 2-3 minutes..
  6. Whisk in the flour to coat all the vegetables..
  7. Add the Sherry and tomato sauce, stir to blend..
  8. Gradually whisk in the clam juice and cream until blended..
  9. Bring to a boil, reduce heat, and simmer 5 minutes or until potatoes are tender, stir frequently..
  10. Add the lobster and peas, season with salt and pepper to taste. Remove from heat..
  11. Preheat the oven to 375°F..
  12. Open the pouch of salmon and place 1 salmon fillet into each small baking dish..
  13. Pour the lobster sauce into the baking dishes, equally, almost to cover salmon..
  14. Place half the scallops around salmon and the remainder in the second dish..
  15. Whisk together the egg and milk in a small bowl..
  16. Brush the rim of the baking dishes with the egg wash..
  17. Place a portion piece of puff pastry on top of the dish and press down the sides..
  18. Brush the puff pastry with more egg wash..
  19. Place the baking dishes on a sheet tray..
  20. Cook in the oven until heated through, puffed and golden brown. Approximately 30 minutes..

I sous-vided the salmon to ensure it remains juicy and added a touch of Sherry to really bring out the flavors of the seafood. Slowly add chicken stock, stirring constantly to avoid lumps. Taste and adjust seasoning with salt, pepper or herbs as. Spoon out the pie, serving a piece of crust with each portion. Keep covered and refrigerated in the baking dish.