Salmon Fisherman's Pie With a Caribbean Touch

Name: Salmon Fisherman's Pie With a Caribbean Touch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large potatoes, peeled and cut in quarters; 1 lb salmon fillet; 10 king prawns; 1 leek, thinly sliced; 1 red onion, thinly sliced; 1 carrot; 5 green olives, finey chopped; 14 large red bell pepper, finely chopped; 14 habanero pepper, finely chopped; 1 garlic clove, crushed; ¼ cup white wine; ½ teaspoon dried sage; 1 tablespoon chopped fresh parsley; 2 bay leaves; 5 tablespoons butter; 1 tablespoon flour; 1 cup milk; salt and pepper

Servings: persons

4 large potatoes, peeled and cut in quarters
1 lb salmon fillet
10 king prawns
1 leek, thinly sliced
1 red onion, thinly sliced
1 carrot
5 green olives, finey chopped
14 large red bell pepper, finely chopped
14 habanero pepper, finely chopped
1 garlic clove, crushed
¼ cup white wine
½ teaspoon dried sage
1 tablespoon chopped fresh parsley
2 bay leaves
5 tablespoons butter
1 tablespoon flour
1 cup milk
salt and pepper

1
In a slow flame, cook leek, parseley and red onions for 15 minutes or until tender.
2
Season with salt and pepper to taste.
3
Boil the potatoes and make a simple mash with 1 tablespoon of the butter.
4
You can add some milk to make it fluffy.
5
Sautee garlic, habanero and bell peppers in 1 tablespoon butter.
6
Add to mash potatoes and set aside.
7
Paraboil the carrot with the potatoes and then cut it into cubes.
8
Set aside.
9
Boil the salmon filets with the bayleaves and season with salt until they're tender.
10
Take out of the pot and shred with a fork.
11
Set aside and keep the water where you boiled them.
12
Make a bechamel sauce: Fry flour in one tablespoon of butter until golden.
13
Add cup of milk and about 5 tablespoons of the water from where the salmon was cooked.
14
Simmer until creamy.
15
Set aside.
16
When leek and onions are tender, add cubed carrots, shredded salmon filets and bechamel sauce and mix well.
17
Cook for another 3 minutes and pour into a greased pyrex container.
18
Sautee crushed garlic, crushed olives and sage in 1 tablespoon of butter.
19
Add white wine and cook til wine is reduced.
20
Pour on top of salmon mixture.
21
Spread mashed potatoes on top of salmon mixture evenly.
22
Bake in a preheated oven at 350F until top is golden.
23
Take out of the oven and let it rest about 15 minutes before serving.
24
Serve with steamed greens.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 large potatoes, peeled and cut in quarters, 1 lb salmon fillet, 10 king prawns, 1 leek, thinly sliced, and more.

Yes, Salmon Fisherman's Pie With a Caribbean Touch falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!