Recipe: Tasty Salmon Fillet and Seafood Pot Pie

Salmon Fillet and Seafood Pot Pie. Experience the quality of our wild salmon and you'll agree it's nature's finest work. Pour the lobster sauce into the baking dishes, equally, almost to cover salmon. Place half the scallops around salmon and the remainder in the second dish.

Bring the clam juice to a simmer in a small pot. Season the salmon fillet with salt and pepper, and place it into the skillet skin side down. Turn off the heat and let the salmon cool slightly. You can cook Salmon Fillet and Seafood Pot Pie using 16 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Salmon Fillet and Seafood Pot Pie

1. You need 2 of 5 oz Salmon Fillets.
2. It's 4 tbsp of Butter.
3. You need 1 each of Shallots, minced.
4. It's 1/4 cup of Celery, diced.
5. Prepare 1/2 cup of Potato, diced.
6. Prepare 1 tbsp of Flour.
7. It's 1 1/2 cup of Clam Juice.
8. Prepare 1/4 cup of Sherry.
9. Prepare 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. You need 4 each of Scallops, halved or quartered depending on size, divided.
13. Prepare 1/4 cup of Peas, thawed.
14. Prepare 1 of Egg Yolk.
15. You need 1 tbsp of Milk.
16. Prepare 2 of Puff Pastry.

Remove the skin and break the salmon into pieces. 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. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.

Salmon Fillet and Seafood Pot Pie instructions

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..

In a heavy skillet, melt butter on medium-high and add carrots, onions, shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes, until onions are soft and translucent. Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add cheese; stir until cheese is melted.