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Salmon, Spinach and Potato Pie https://www.metro.ca/userfiles/image/recipes/parmentier-de-saumon-aux-epinards-10191.jpg PT15M PT40M PT55M
Place diced potatoes in a pot of water and cook at medium heat until tender.Drain and mash with a potato ricer, adding milk and butter. Season and set aside.Heat oven to 130 °C (350 °F).In a frying pan, heat oil at medium heat.Add onion and diced fennel.Cook for 3 to 4 minutes or until transparent.Add spinach and continue cooking for 2 minutes.Season, add lemon zest and set aside.In a bowl, combine salmon cubes, lemon juice and Dijon mustard.Season and mix well.Place fish at the bottom of a 12-inch casserole.Spread the spinach mix over the salmon and end with a layer of mashed potatoes.Bake for 20 to 25 minutes and serve with your favourite vegetables.
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5 Perfect Puree potato, peeled and diced 1/2 cup (125 mL) 2% milk 2 tsp. (10 mL) unsalted butter 1/4 cup (60 mL) extra virgin olive oil 1/2 cup (125 mL) onion, peeled and finely chopped 2 cups (500 ml) fennel, washed and finely chopped 6 cups (1 1/2 L) baby spinach, washed and drained 2 tsp. (10 mL) lemon zest salt and freshly ground pepper 1 1/2 lb (750 g) fresh skinless salmon, cut into cubes 2 Tbsp. (30 mL) lemon juice 1 tsp. (5 mL) Dijon mustard
Salmon, Spinach and Potato Pie

Salmon, Spinach and Potato Pie

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5
    Perfect Puree potato, peeled and diced
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    THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES

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    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


  • 1/2 cup
    (125 mL)
    2% milk
  • 2 tsp.
    (10 mL)
    unsalted butter
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
  • 1/2 cup
    (125 mL)
    onion, peeled and finely chopped
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    CARROTS OR YELLOW ONIONS

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    $1.69 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 2 cups
    (500 ml)
    fennel, washed and finely chopped
  • 6 cups
    (1 1/2 L)
    baby spinach, washed and drained
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    ASPARAGUS

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    $2.49 ea. or /lb

    PRODUCT OF MEXICO, No. 1 GRADE 2.49/lb, 5.49/kg ATTITUDE SALADS 128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES 2.49 EA.


  • 2 tsp.
    (10 mL)
    lemon zest
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    LEMONS

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    2 lb PRODUCT OF MEXICO OR TURKEY CLEMENTINES 2 lb PRODUCT OF MOROCCO


    ORGANIC LEMONS

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  • salt and freshly ground pepper
  • 1 1/2 lb
    (750 g)
    fresh skinless salmon, cut into cubes
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    Dijon mustard
Imprimer ma sélection

Preparation

Place diced potatoes in a pot of water and cook at medium heat until tender.

Drain and mash with a potato ricer, adding milk and butter. Season and set aside.

Heat oven to 130 °C (350 °F).

In a frying pan, heat oil at medium heat.

Add onion and diced fennel.

Cook for 3 to 4 minutes or until transparent.

Add spinach and continue cooking for 2 minutes.

Season, add lemon zest and set aside.

In a bowl, combine salmon cubes, lemon juice and Dijon mustard.

Season and mix well.

Place fish at the bottom of a 12-inch casserole.

Spread the spinach mix over the salmon and end with a layer of mashed potatoes.

Bake for 20 to 25 minutes and serve with your favourite vegetables.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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