Salmon Pie II

Name: Salmon Pie II
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 79 milliliters butter; 454 grams salmon, drained and flaked; 1 teaspoon chicken bouillon granules; 2 Tbsps cornstarch; 1 teaspoon dried dill weed; 1 teaspoons dry mustard; 2 eggs; 2 Tbsps chopped fresh parsley; 118 milliliters milk; 1 Tbsp finely chopped onion; 1 teaspoons salt; 237 milliliters shredded Cheddar cheese; 473 milliliters finely crushed herb-seasoned dry bread stuffing mix; 473 milliliters cubed tomatoes; 315 milliliters water

Need a pescatarian main course? Salmon Pie II could be a super recipe to try. One portion of this dish contains roughly 19g of protein, 15g of fat, and a total of 327 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have herb-seasoned bread stuffing mix, cornstarch, parsley, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.

Ingredients you will need

Stuffing Mix

Butter

Equipment you will use

Bowl

In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.

Ingredients you will need

Chicken Bouillon

Cheddar Cheese

Mustard Powder

Stuffing

Parsley

Salmon

Bread

Crust

Onion

Water

Egg

Milk

Equipment you will use

Bowl

Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.

Equipment you will use

Oven

Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil.

Ingredients you will need

Corn Starch

Dill

Butter

Water

Salt

Equipment you will use

Sauce Pan

Add tomatoes and return to a boil for 1 minute.

Ingredients you will need

Tomato

To serve, cut pie into 6 wedges and spoon sauce over each piece.

Ingredients you will need

Sauce

Equipment

Oven

Bowl

Sauce Pan

Ingredients

Servings:

79milliliters

butter 454grams

salmon, drained and flaked 1teaspoon

chicken bouillon granules 2Tbsps

cornstarch 1teaspoon

dried dill weed 1teaspoons

dry mustard 2

eggs 2Tbsps

chopped fresh parsley 118milliliters

milk 1Tbsp

finely chopped onion 1teaspoons

salt 237milliliters

shredded Cheddar cheese 473milliliters

finely crushed herb-seasoned dry bread stuffing mix 473milliliters

cubed tomatoes 315milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.