Impossibly Easy Salmon Asparagus Pie Recipes

IMPOSSIBLY EASY SALMON ASPARAGUS BAKE

Steps:

• Heat oven to 400°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Sprinkle asparagus, onions, 1 1/2 cups of the cheese and the salmon in baking dish.
• Stir remaining ingredients except cheese until blended. Pour into baking dish.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1 1/2 cups cheese. Bake about 2 minutes or until cheese is melted. Cool 5 minutes before cutting.

IMPOSSIBLE SALMON PIE

Steps:

• Place eggs, butter, flour and baking powder in processor and process until smooth.
• Transfer to bowl.
• Stir through milk, salmon, onion, cheese, parsley and seasonings.
• Pour mixture into a greased pie plate.
• Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.

SALMON ASPARAGUS TART

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

ASPARAGUS SALMON PIE

Steps:

• Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. Reserve six spears for garnish; cut remaining spears into bite-size pieces. Set aside. , In a small saucepan, saute onion in butter until tender. Set aside. , In small bowl, mix eggs, milk, parsley, basil, salt and salmon. Add sauted onion. Place cut asparagus in pastry shell; top with salmon mixture. Arrange reserved asparagus spears, spoke fashion, on top. Cover edges of crust with foil to prevent over-browning. , Bake at 425° for 30-35 minutes or until filling is set.

IMPOSSIBLY EASY SALMON-ASPARAGUS PIE

Steps:

• Preheat oven to 400F. Spray 9-inch pie plate with nonstick cooking spray. Spread asparagus, onions, 3/4 cup of cheese and salmon in pie plate. Whisk together remaining ingredients (except cheese). Pour into pie plate. Bake 30-35 min or until knife inserted in center comes out clean. Sprinkle with remaining cheese and bake 2 min to melt cheese. Cool 5 min before serving.

EASY SALMON PIE

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.
• Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.
• Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.
• Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.
• Transfer the pies from the oven to serving dishes and garnish with chopped parsley.

ONE-PAN SALMON WITH ROAST ASPARAGUS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

BISQUICK IMPOSSIBLE SALMON PIE

Steps:

• Remove skin and round bones from salmon.
• Flake salmon. Spread salmon, peas and onion in layers in GREASED 10 inch pie plate.
• Put eggs, milk, salmon juice and biscuit mix into blender.
• Process until smooth. Pour over salmon mixture in pie plate.
• Bake in 350°F oven for about 40 minutes until a knife inserted halfway between center and outside edge comes out clean.
• Cuts into 6 wedges.
• I put my filled pie plate on a jelly roll pan when I put it in the oven in case the filling spills over.
• Company's Coming.

SALMON ASPARAGUS PIE

Steps:

• Preheat oven to 400 degrees. Grease a 10x1 1/2 inch pie plate. Sprinkle asparagus, onions, 1/4 cup of the cheese and salmon into the pie plate, follow that order.
• Stir together the baking mix, milk, basil, pepper, and eggs until blended and pour over salmon.
• Bake for 40 to 45 minutes uncovered, or until knife inserted in the center comes out clean. Sprinkle remaining cheese immediately on pie. Bake an additional two minutes or until cheese is melted. Let stand 10 minutes, slice, and serve.

SALMON & ASPARAGUS QUICHE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
• Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
• Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
• Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
• Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.

ASPARAGUS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the inside edges of a 2-quart casserole dish.
• Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
• Whisk eggs and lemon zest into milk mixture to form a smooth batter.
• Melt butter in a heavy skillet over medium heat.
• Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
• Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
• Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

SALMON AND ASPARAGUS FRITTATA

Steps:

• In medium bowl, beat eggs, milk and pepper until well blended.
• In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
• Reduce heat to medium-low. Add egg mixture to skillet; gently stir in salmon. Cover; cook 6 to 8 minutes or until eggs are set. (Do not stir.) Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.