Main Dishes

Gluten-Free Salmon and Spinach Pie

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Yes, it’s British pie week! The celebration of one of our most traditional foods, so in honour of the humble pie we’ve held on to its style and changed its substance, by adding a healthy twist.

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For the Filling

1kg/2.2lbs salmon fillet, cut into 1/2” chunks
250g/9oz fresh spinach leaves, chiffonade (cut into thin strips)
200g/7oz shallots, finely chopped
150g/5.25oz butter
75g/2.5oz gluten-free flour
1.875 litres/quarts fresh milk
250g/9oz parmesan cheese (shaved)
1 tsp. salt
1 tsp white pepper powder

For the Pie Dough

310g/11oz gluten-free all-purpose flour
125ml/4fl oz coconut oil
1 egg
1/2 tsp. salt
80ml/2.75f oz water
1. Make the pie dough. a. Whisk flour and salt in a bowl until well-combined. b. Add in coconut oil and mix thoroughly. Mixture will be crumbly. c. Add in egg and mix. Mixture will still be crumbly. d. Add in ...
See the full directions on my site
Nutritions

Calories
357

Sodium
1364mg
56% DV

Fat
4g
7% DV

Protein
45g
91% DV

Carbs
31g
10% DV

Fiber
2g
8% DV

Smoked Salmon is the perfect dinner on your Traeger Smoker! This Traeger Smoked Salmon recipe is full of flavor and absolutely amazing. I'll teach you exactly how to smoke the perfect salmon on an electric smoker in easy to follow step-by-step instructions. This salmon recipe starts with an easy brine and ends in the BEST salmon ever!

4 cups brown sugar
1 cup kosher salt
3 tsp garlic powder
3 tsp onion powder
3 tsp kosher salt
3 tsp dried parsley
5 lbs salmon
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  • In a bowl mix together the dry brine ingredients.
  • Take salmon out of package and pat dry with paper towel.
  • In a pan with sides sprinkle half of dry brine on the bottom. Place salmon on ...
    See the full directions on my site
Nutritions

Calories
524

Sodium
10184mg
424% DV

Fat
8g
13% DV

Protein
39g
78% DV

Carbs
75g
25% DV

Fiber
3g
12% DV

If you are looking for an easy peasy mid week dinner than look no further, because our 'Keto Thai Salmon Fish Cakes' are the easiest! Not only are they easy, but they are packed with flavor in the form of Jalapeno, Capsicum and Onion, aswell as Garlic & Ginger. We opted to use Salmon in spring water, however if Salmon isn't your thing and your more the Tuna type you could totally sub them for one another.

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  1. Preheat oven to 160°C (Fan Forced). Drain the Salmon in the can's and transfer to a large mixing bowl. Add the Jalapeno, Onion, Capsicum, Ginger, Garlic, 1 Tablespoon of Coriander, Eggs and Coconut ...
    See the full directions on my site
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