Salmon Pot Pie

Recipe courtesy of Georgia Pecan Commission.

Recipe Ingredients:

12 ounces small red potatoes
12 ounces salmon fillet
2 (9-ounce) packages frozen pearl onions in cream sauce, thawed
1 cup frozen petite peas, thawed
1 stalk celery finely chopped
3/4 teaspoon dried tarragon
1/2 teaspoon ground black pepper
1/2 cup milk
1 large egg
1 cup all-purpose baking mix
2/3 cup chopped Georgia pecans

Cooking Directions:

1. In a medium saucepot, cover potatoes with water and heat to boiling; cook 20 minutes. Drain and spread potatoes on sheet pan to cool.
2. Preheat oven to 400°F (205°C). Butter a 9-inch deep-dish pie plate.
3. Remove and discard skin from salmon; cut fillet into bite-size chunks.
4. Place salmon pieces in large bowl and add thawed onions with their sauce, peas, celery, tarragon and black pepper, mixing well.
5. When potatoes are cool enough to handle, cut into small cubes and add to salmon mixture. Spread mixture in pie plate.
6. In a small bowl, beat milk and egg to blend. Stir in baking mix and pecans just until moistened; do not over mix. Pour evenly over filling.
7. Bake 22 to 25 minutes or until top is golden brown and filling bubbles. Cool 10 minutes before serving.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 399; Total Fat: 20g; Saturated Fat: 3g; Cholesterol: 72mg; Total Carbs: 35g; Fiber: 4g; Sodium: 492mg.

Recipe and photograph courtesy of Georgia Pecan Commission.