Wild salmon fish pie
Prep 15 min
Total 25 min
Makes 4 Servings
Updated Nov 24, 2014
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Ingredients
750 g
1 tbsp
2
1/2
onion, chopped
3/4 cup
chopped green beans
1 280-g pkg
1/2 400-g pkg
1 tbsp
all-purpose flour
1/4 tsp
3/4 cup
1 tbsp
2 tbsp
1/2 tsp
Instructions
- Cover potatoes with water in a medium saucepan and boil until fork-tender, 8 to 10 min.
- Heat a large non-stick frying pan over medium. Add oil, then carrots, onion and green beans. Cook, stirring occasionally, until carrots are tender, 5 to 7 min.
- Pat salmon dry with paper towels. Remove and discard skin from salmon, then cut salmon into bite-sized pieces. Toss salmon and scallops with flour and salt in a medium bowl. Add seafood to pan. Cook 2 min, then pour in 1⁄2 cup cream. Cook until thickened, 1 to 2 more min. Stir in lemon zest and juice. Spray an 8 x 8-in. baking dish with oil. Scrape seafood mixture into prepared dish.
- Position rack in top third of oven. Preheat broiler. Drain potatoes. Mash with remaining 1⁄4 cup cream and garlic salt. Spread over fish mixture. Broil in top third of oven until lightly golden, 5 to 7 min.
Nutrition
Calories 461, Protein 23 g, Carbohydrates 40 g, Fat 24 g, Fibre 4 g, Sodium 430 mg.
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