Best Salmon And Couscous Pie Recipes

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SALMON IN A COUSCOUS CRUST



Salmon in a Couscous Crust image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 11

1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tablespoons coarsely chopped green olives
2 tablespoons capers, chopped
3 tablespoons pine nuts, toasted and coarsely chopped
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
1 1/2 cups couscous (see note)
2 (6-ounce) salmon fillets skinned
2 cups water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
  • Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
  • Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).

NEW ENGLAND SALMON PIE



New England Salmon Pie image

My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

3-1/2 cups warm mashed potatoes (without added milk and butter)
1 medium onion, finely chopped
1/3 cup milk
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 tablespoons minced fresh parsley
Pastry for double-crust pie (9 inches)
1 egg
1 tablespoon water

Steps:

  • In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.

Nutrition Facts : Calories 409 calories, Fat 19g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 662mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

SALMON AND COUSCOUS BAKE



Salmon and Couscous Bake image

Looking for a hearty dinner? Then check out this baked pasta and salmon casserole that's ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

1 pound salmon fillets, about 3/4 inch thick
1 package (5.6 ounces) toasted pine nut couscous mix
1 1/2 cups hot water
1 tablespoon olive or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1/4 teaspoon dried dill weed
Toasted pine nuts, if desired

Steps:

  • Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cut fish into 4 serving pieces.
  • Stir couscous, seasoning packet from couscous mix, water, oil, lemon juice, 1/2 teaspoon dill weed, the zucchini and summer squash in baking dish. Place fish on couscous mixture. Sprinkle fish with 1/4 teaspoon dill weed.
  • Cover and bake 20 to 25 minutes or until liquid is absorbed and fish flakes easily with fork. Sprinkle with pine nuts.

Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg

SALMON AND COUSCOUS PIE



Salmon and Couscous Pie image

Make and share this Salmon and Couscous Pie recipe from Food.com.

Provided by Sackville

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

3 large eggs
350 g spinach
150 g couscous
1 lemon
500 g salmon
3 tablespoons chopped fresh dill
425 g ready-rolled puff pastry, made into two sheets
300 g Greek yogurt
flour, for dusting
salt and pepper

Steps:

  • Boil two of the eggs for ten minutes, then cool, drain and peel.
  • Wilt the spinach in a bit of boiling water.
  • Let cool, then press as much water as you can out of the spinach.
  • Place the couscous in a bowl.
  • Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
  • Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
  • Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
  • Season generously with pepper and 1 tbsp of the dill.
  • Roughly chop the eggs into big pieces.
  • Season with salt and pepper.
  • Oil a flat baking sheet and lay out one of the pieces of puff pastry.
  • Whisk the remaining egg and then brush a 1 inch border around the pastry.
  • Cover with half the spinach.
  • Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
  • Top with the fish and egg.
  • Add the rest of the couscous and then the last of the spinach.
  • Lay the second sheet of pastry over the filling.
  • You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.
  • Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
  • Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
  • Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
  • Serve in thick slices with a sauce made of the remaining dill and yogurt.

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