Wild salmon fish pie

1

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 Servings

Ingredients

  • 750 g Yukon Gold potatoes , peeled and cut into 1/2-in. pieces
  • 1 tbsp olive oil
  • 2 thin carrots , sliced into 1/4-in. coins
  • 1/2 onion , chopped
  • 3/4 cup chopped green beans
  • 1 280-g pkg frozen PC® Blue MenuTM Wild Sockeye skin-on salmon fillets , thawed
  • 1/2 400-g pkg frozen PC® Blue MenuTM Wild Argentinian scallops , thawed
  • 1 tbsp all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup 35% cream , divided
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp garlic salt

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 (per serving)

  • Calories
  • 461,
  • Protein
  • 23 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 24 g,
  • Fibre
  • 4 g,
  • Sodium
  • 430 mg.

Watch below for instructions on how to make Crunchy bacon macaroni & cheese.

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