Salmon And Potato Pie Recipe
If you're craving a casserole, this no-fuss recipe might just hit the spot: layers of salmon and potato slices in a creamy coconut milk sauce.
Servings 4
Calories 833kcal
Ingredients
- 4 cups salmon cooked and shredded
- 6 to 8 sweet or russet potatoes peeled and thinly sliced
- 1 to 2 carrots diced
- 1 celery stalk diced
- 1 red onion diced
- 2 tbsp. fresh chives minced
- 2 cups almond or coconut milk use coconut for nut-free option
- 2 garlic cloves minced
- 1 tbsp. tapioca starch
- 3 tbsp. ghee
- Sea salt and freshly ground black pepper
Instructions
- Melt the ghee with the garlic in a saucepan over medium heat.3 tbsp. ghee, 2 garlic cloves
- Add the tapioca starch and stir to combine.1 tbsp. tapioca starch
- Pour the almond or coconut milk into the saucepan, and cook, stirring constantly, until sauce thickens. Season to taste.2 cups almond or coconut milk
- In a bowl, combine the salmon, carrots, celery, onion, chives, and salt and pepper to taste.4 cups salmon, 1 to 2 carrots, 1 celery stalk, 1 red onion, 2 tbsp. fresh chives, Sea salt and freshly ground black pepper
- Lay a layer of potatoes at the bottom of a baking dish, and cover generously with some of the coconut sauce.6 to 8 sweet or russet potatoes
- Top the potato layer with half the salmon mixture, then with the remaining potatoes. Ppour the remaining sauce all over the salmon pie.
- Bake in the oven for 45 to 60 minutes.
Nutrition
Calories: 833kcal | Carbohydrates: 78g | Protein: 35g | Fat: 44g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 103mg | Sodium: 266mg | Potassium: 2135mg | Fiber: 11g | Sugar: 16g | Vitamin A: 48820IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 7mg