Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs of Salmon (no skin or bones)

  2. 2 Pastry Shells from the Freezer Department in the Grocery Store.

  3. 1/3 Cup of Lemon Juice

  4. 1/2 lbs of Asparagus (rinsed and trimmed well)

  5. 1/2 lbs of Trimmed Brie Cheese

  6. 1/2 cup of Dijon Mustard

  7. 2 tbsp Fish Sauce

  8. 1/4 cup of Fish Stock

  9. 1/2 cup of Flour Salt and Pepper

Instructions Jump to Ingredients ↑

  1. Take the 2 deep dish pastry shells and separate. One will be used for the bottom of the dish and one will be used for the top. Follow the directions on the label and pre-brown the bottom shell. Once shell is out of the oven, pre-heat oven for the salmon at 375 degrees. Place trimmed Asparagus along the bottom of the lightly baked pastry shell, layer in a small amount of the Brie Cheese, season and slice salmon into manageable pieces and layer across the Brie, pour lemon juice over the salmon and on top of the Salmon another layer of Brie Cheese. Place second pastry shell on top of the brie (it should look like a pie or like a chicken pot pie) Place on baking rack in oven until the pastry shell is golden brown. In a small saute pan: Combine, Mustard, salt and pepper, white wine, fish stock and sauce, over a low heat reduce and add flour until combination becomes a lite sauce. Take Salmon out of the oven and let rest for about 10 minutes, cut into pie sizes and drizzle sauce over top, serve with Herb roasted red potatoes for a wonderful Pacific NW dinner experience.


Send feedback