Add a photo

Salmon Pie II

"A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted."

Rating: This weblink has been rated 7 times with an average star rating of 3.1 Read Reviews (6)

Rate/Review | 443 people have saved this

What to Drink?

Wine Pinot Noir
Chilled Non-Alcoholic Mock Champagne
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 pie
 

Ingredients

  • 1/4 cup butter, melted
  • 3/4 cup finely crushed herb-seasoned dry bread stuffing mix
  •  
  • 2 cups finely crushed herb-seasoned dry bread stuffing mix
  • 1 cup shredded Cheddar cheese
  • 1 cup water
  • 1/2 cup milk
  • 1 (16 ounce) can salmon, drained and flaked
  • 2 eggs
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon dry mustard
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped onion
  •  
  • 1/3 cup butter
  • 2 tablespoons cornstarch
  • 1 1/3 cups water
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 2 cups cubed tomatoes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
  3. In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
  4. Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
  5. Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
  6. To serve, cut pie into 6 wedges and spoon sauce over each piece.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 787 | Total Fat: 36.4g | Cholesterol: 177mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2003 by Roadqueenie 
This is really good. Make sure you have 2 boxes of stuffing mix as this is the amount you... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by HOPHEAD 
Really disappointed. This came out more like a salmon bread crumb dressing. Need LESS bread... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2005 by WELDNGIRL 
I was very dissapointed, this is the first recipe from this website that was horrible. It had... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2003 by Cheryl C. 
My family and I really enjoyed this recipe, though next time I will spice up the tomato sauce... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2003 by Angel68 
I found the crust to be unneccessary, and the topping, although tasty is optional. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2008 by BARNKITTY 
This was "okay." I did add some mixed vegatables to the pie and skipped the sauce... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?