Pink Salmon Shepherd’s Pie
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Peter Robson, Chef, Mesa College, San Diego
The National Culinary Review, April 2010
3 T. olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onions
1 cup dry white wine
1 (40 oz.) pouch Chicken of the Sea® Boneless Skinless Pink Salmon
1 lb. shredded Swiss cheese
4 lbs. cooked sweet potatoes
1 cup whipping cream
1 cup salted butter
Method: Heat olive oil in sauté pan until hot. Add carrots; sauté 1 minute. Add celery; sauté 1 minute. Add onions; sauté until onions are translucent (3-5 minutes). Deglaze with white wine; reduce by half. Add salmon; put in bottom of ½ steam table pan. Top salmon with Swiss cheese. Whip sweet potatoes with cream and butter until smooth. Place on top of Swiss cheese. Bake in 350ºF oven 30 minutes, or until potatoes are golden-brown.
28 (6 oz.) servings
ACF reserves the right to remove inappropriate comments.