Best Salmon Broccoli Pie Recipes

Swiss, Broccoli, and Salmon Pie image

Provided by akgrown

Categories Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (9 inch) pastry for double-crust pie (top and bottom crust)
12 ounces salmon, cooked or canned
2/3 cup broccoli, chopped and cooked
2 eggs, hard-boiled and sliced thinly
1/3 cup celery, finely chopped
1/4 cup scallion, thinly sliced
1/2 teaspoon dried dill
1/8 teaspoon pepper
1 cup mayonnaise
1 cup swiss cheese, shredded and divided

Steps:

In a medium bowl mix celery, scallions, dill, pepper, mayo and 1/2 the swiss cheese. Set aside.
Bake bottom pastry only, at 425* for about 10 minutes or until just barely lightly browned. Reduce oven temp to 375*.
Flake half the salmon into lighlty browned pie shell. Layer the broccoli over the salmon then layer the sliced eggs over the broccoli. Pour 1/2 the mayo mixture over the eggs.
Top with remaining salmon, then remaining mayo mixture, then reserved swiss cheese.
Cover with top pastry and brush with egg wash. Bake at 375* for 30 minutes or until golden brown. This pie can be made ahead and frozen.

Nutrition Facts : Calories 633.5, Fat 42.5, SaturatedFat 11.1, Cholesterol 126.7, Sodium 708.2, Carbohydrate 40.2, Fiber 1.5, Sugar 3.4, Protein 22.9

Salmon-Broccoli Pie image

Provided by Chef Gardoani

Categories < 4 Hours

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 12

3/4 cup short-grain brown rice
1 1/2 cups water, spring water if you have it
1 teaspoon dark sesame oil
1/8 teaspoon sea salt
1/4 cup salad dressing, I like to use a Miso-Vinegerette
2 tablespoons Dijon mustard
1 cup white cheddar cheese, grated
1 (15 1/2 ounce) can salmon, drained and crumbled
1 (6 ounce) can water chestnuts, drained and chopped. You can also use dried chestnuts if you have them. Prepare them ahead of time
1 cup broccoli, chopped
2 eggs
2 teaspoons milk

Steps:

Preheat a 12" dutch oven to about 375 degrees. This is done over a light bed of coals with the lid loaded moderately, but evenly.
Place the water In another pot and bring to a boil. Lower the heat. Add the rice, cooking oil, and salt. Cover and simmer for 45 minutes, or until rice is cooked.
Mix the cooked rice, salad dressing, mustard, and cheese.
Press this mixture into the bottom and sides of a well oiled 9" pie pan.
Bake the crust in the dutch oven for 10 minutes. Be sure to place the pie pan on a trivet to allow the air to circulate and prevent burning on the bottom.
Remove the pie pan and set aside.
Make an even layer of the salmon in the pie crust.
Sprinkle the chopped water chestnuts and broccoli over the top of the salmon.
Wisk the eggs and milk together and pour over the top.
Place the pie pan bake in the oven.
Cover and bake for 40 minutes.
Remove and let cool for 15 minutes.
Slice and serve.