Oh My, Salmon Pie!
Yea, I know what some of you are thinking, "Salmon Pie? Are you kidding me?" Nope. I was, too. But I love it. The best way to eat this is to cut a piece of the pie, cut it in half through the middle horizontally, fold it open and put some ketchup on it....yea, ketchup. Great for left overs, just reheat in the micro.
Yea, I know what some of you are thinking, "Salmon Pie? Are you kidding me?" Nope. I was, too. But I love it. The best way to eat this is to cut a piece of the pie, cut it in half through the middle horizontally, fold it open and put some ketchup on it....yea, ketchup. Great for left overs, just reheat in the micro.
- Carbohydrate 29.5 g
- Cholesterol 116.916666666667 mg
- Fat 39.4969666666667 g
- Fiber 3.97400009155273 g
- Protein 17.0796333333333 g
- Saturated Fat 21.3992 g
- Serving Size 1 1 Serving (295g)
- Sodium 266.026666666667 mg
- Sugar 25.5259999084473 g
- Trans Fat 3.95284 g
- Calories 535 calories
Step-by-step
- PEEL, CUT AND BOIL POTATOES UNTIL TENDER.
- MELT STICK OF BUTTER IN PAN AND SAUTE ONIONS UNTIL TRANSLUCENT.
- ONCE YOU DRAIN THE POTATOES, YOU PUT THEM BACK INTO THE POT, ADD THE ONION AND BUTTER MIXTURE.
- SEASON WITH SALT AND PEPPER, ADD THE SALMON, MIX O COMBINE.
- PLACE ONE OF THE PIE CRUST LAYERS INTO A PIE DISH.
- PLACE SALMON MIXTURE IN DISH AND COVER WITH REMAINING PIE CRUST DOUGH.
- BAKE AT 400 UNTIL PIE CRUST IS BROWN, ABOUT 40-50 MINUTES.
- REMOVE FROM OVEN AND LET SIT FOR 5 MINUTES BEFORE CUTTING AND SERVING.
Managing Component Temperatures
Boiling potatoes and sautéing onions simultaneously requires a two-burner setup to synchronize your workflow. Dice white potatoes to a uniform one-half-inch cube size so they soften in precisely twelve minutes of rolling boil. Meanwhile, sweat large onions in an entire stick of melted butter over medium-low heat until they turn completely translucent without gaining color. Combining hot drained potatoes with the hot butter and onion mixture ensures the starch absorbs the fat effectively before the salmon enters the pot.
Baking Dynamics and Heat Transfer
Enclosing dense fillings inside pastry requires a robust oven temperature of 400 degrees Fahrenheit to activate the bottom crust before the moisture saturates the dough. Glass or ceramic pie dishes demand an extra five to ten minutes in the oven compared to metal pans because they insulate thermal energy rather than conduct it directly. Watch for the crust edges to turn a deep golden brown, reaching the forty-minute mark before checking the interior center with an instant-read thermometer to verify thermal penetration.
Post-Bake Structural Setting
Allowing the baked pastry to rest for exactly five minutes outside the oven stabilizes the internal starches and prevents the filling from collapsing upon slicing. Cutting into the pie immediately releases steam that liquefies the remaining fats, destroying structural integrity on the plate. Store leftovers in a sealed container within the refrigerator for up to three days, reheating individual portions in a microwave at medium power for ninety seconds to preserve crust texture.
