Mashed Potato-Topped Double Salmon Pie
with Mirepoix and Green Peas- Salmon
- Milk
- Barley
- Soy
- Wheat
- Sulphites
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
Ingredients: Salmon fillets • Russet potato • Mirepoix (onion, carrot, celery) • Green peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Parsley • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Russet Potato
113 g
Mirepoix
56 g
Green Peas
7 g
Parsley
56 mL
Cream
(Contains: Milk)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Butter*
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 1/2 cup (1 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top. Broil in the top of the oven for 8-10 min, until cooked through.**
- Remove and discard skin, if you like.
- When salmon is done, break salmon up into large flakes, removing and discarding skin.
- In a large oven-proof pan, heat 1/2 tbsp (1 tbsp) oil over medium.
- Meanwhile, finely chop parsley.
- When the pan is hot, add mirepoix. Cook for 3-4 min, stirring occasionally, until beginning to soften.
- Add green peas. Cook for 2, stirring occasionally, until green peas soften.
- To the same pan with veggies, add 1 tbsp (2 tbsp) butter, then stir to melt.
- Sprinkle Cream Sauce Spice Blend and Dill-Garlic Spice Blend over top. Cook for 30 sec, stirring occasionally, until fragrant.
- Increase heat to medium-high, then add broth concentrate, cream and 1/2 cup (3/4 cup) water. Cook for 1-2 min, stirring ocassionally, until sauce thickens slightly.
- Add salmon, then stir to combine. Season with salt and pepper.
- When potatoes are done, dollop mash potatoes over top salmon filling.
- Broil in the top of the oven for 5-8 min, until slightly golden.
- Let salmon pie cool for 5 min before serving.
- Divide salmon pie between plates.
- Sprinkle parsley on top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
