Salmon Fillet and Seafood Pot Pie
Salmon Fillet and Seafood Pot Pie

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, salmon fillet and seafood pot pie. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Salmon Fillet and Seafood Pot Pie is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Salmon Fillet and Seafood Pot Pie is something which I have loved my whole life. They are fine and they look wonderful.

Don't start with cold fillets: Cold salmon fillets pulled straight from the fridge are not a friend of a screaming-hot pan. When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Easy Salmon Pot Pie is a seafood recreation of one of the most popular recipes on Spicy Southern Kitchen- Chicken Pot Pie.

To get started with this recipe, we must first prepare a few components. You can cook salmon fillet and seafood pot pie using 16 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Salmon Fillet and Seafood Pot Pie:
  1. Get 5 oz Salmon Fillets
  2. Take Butter
  3. Take Shallots, minced
  4. Get Celery, diced
  5. Prepare Potato, diced
  6. Make ready Flour
  7. Make ready Clam Juice
  8. Make ready Sherry
  9. Prepare Tomato Sauce
  10. Get Heavy Cream
  11. Prepare 8oz Lobster Meat, cut into 1" chunks
  12. Get Scallops, halved or quartered depending on size, divided
  13. Make ready Peas, thawed
  14. Get Egg Yolk
  15. Get Milk
  16. Make ready Puff Pastry

Sockeye Salmon get their name from a Halkomelem word from the indigenous people of British Columbia. Nothing to do with either socks or eyes. Flaky bits of salmon flesh that get stuck to the pan as it cooks. Not only does it make the finished cooked fillet look like a pock-marked teenage.

Instructions to make Salmon Fillet and Seafood Pot Pie:
  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.

This new twist on an old favorite is a delicious baked salmon pie with vegetables and cheese. It takes less than an hour to prepare, and you can substitute the salmon with tuna, crab or shrimp! This is high in sodium. so it is not good for a low sodium diet! This crock pot salmon fillets with Asian style vegetables is a personal favorite. The idea comes from this Crock Pot Salmon Fillets and Green Beans I saw on A Year of Slow Cooking.

So that is going to wrap this up with this special food salmon fillet and seafood pot pie recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!