Name: Wild salmon fish pie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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 Menu Wild Sockeye Salmon Skin-On Fillets, thawed; 1/2 400-g pkg frozen PC Blue Menu Wild Argentinian Scallops, thawed; 1 tbsp all-purpose flour; 1/4 tsp salt; 3/4 cup 35% cream, divided; 1 tbsp lemon zest; 3 tbsp lemon juice; 1/2 tsp garlic salt

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a:1:{i:0;s:3071:"<dl class="times"><dt class="prepTime">Preparation time:</dt><dd>15 minutes</dd><dt class="prepTime">Total time:</dt><dd>25 minutes</dd><dt class="prepTime">Makes:</dt><dd>4 Servings</dd></dl>

[caption id="attachment_236224" align="aligncenter" width="600"]<img class="alignnone size-full wp-image-326249" src="http://staging-www.chatelaine.com/wp-content/uploads/2014/09/TP-Wild-Salmon-Fish-Pie.jpg" alt="Wild Salmon Fish Pie" width="600" height="600" /> Wild Salmon Fish Pie[/caption]
<h2>Ingredients</h2>
<ul class="ingredients">
 <li>750 gYukon Gold potatoes, peeled and cut into 1⁄2-in. pieces</li>
	<li>1  tbsp olive oil</li>
	<li>2  thin carrots, sliced into 1⁄4-in. coins</li>
	<li>1⁄2 onion, chopped</li>
	<li>3⁄4 cup chopped green beans</li>
	<li>1 280-g pkg frozen PC® Blue MenuTM Wild Sockeye Salmon Skin-On Fillets, thawed</li>
	<li>1⁄2 400-g pkg frozen PC® Blue MenuTM Wild Argentinian Scallops, thawed</li>
	<li>1 tbsp all-purpose flour</li>
	<li>1⁄4 tsp salt</li>
	<li>3⁄4 cup 35% cream, divided</li>
	<li>1 tbsp lemon zest 3 tbsp lemon juice</li>
	<li>1⁄2 tsp garlic salt</li>
</ul>
<h2>Instructions</h2>
<ul class="instructions">
	<li>Cover potatoes with water in a medium saucepan and boil until fork-tender, 8 to 10 min.</li>
	<li>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.</li>
	<li>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.</li>
	<li>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.</li>
</ul>
<h2>Nutrition (per Serving)</h2>
<dl class="nutritional-information"><dt class="nutrition">calories</dt><dd>461</dd><dt class="nutrition">protein</dt><dd>23 g</dd><dt class="nutrition">carbohydrates</dt><dd>40 g</dd><dt class="nutrition">fat</dt><dd>24 g</dd><dt class="nutrition">fibre</dt><dd>4 g</dd><dt class="nutrition">iron</dt><dd>1 mg</dd><dt class="nutrition">sodium</dt><dd>430 mg</dd></dl>";}

a:2:{s:4:"time";i:1412092610;s:6:"author";i:5431;}

TDP-Upside-Down-Chicken-Pot-Pies

35% cream

PC Blue Menu Wild Argentinian Scallop

PC Blue Menu Wild Sockeye Salmon Skin-On Fillet

garlic salt

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all-purpose flour

lemon zest

lemon juice

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salt

carrot

onion

olive oil

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Wild salmon fish pie

Ingredients

Instructions

Nutrition (per serving)

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