Spiced salmon pot pies

title="Spiced salmon pot pies"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Spiced-salmon-pot-pies.jpg" srcset="https://img.taste.com.au/mg0FafnX/w720-h480-cfill-q80/taste/2016/11/spiced-salmon-pot-pies-90046-1.jpeg 720w, https://img.taste.com.au/mwng6ak1/w643-h428-cfill-q90/taste/2016/11/spiced-salmon-pot-pies-90046-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Spiced salmon pot pies"
/>

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Easy

These spiced salmon pot pies are so quick and easy to make and they taste delicious.

Featured in
Coles Magazine, Fish recipes

Ingredients

• 3/4 cup fresh breadcrumbs


• 1/4 cup grated parmesan


• 1/3 cup chopped chives


• 2 tablespoons olive oil


• 1 onion, coarsely chopped


• 2 garlic cloves, crushed


• 500g skinless salmon fillets, cut into 2cm pieces


• 3 tomatoes, coarsely chopped


• 400g can Coles Brand chickpeas, rinsed, drained


• 200g natural yoghurt


• 1 teaspoon Coles Brand ground paprika


• 1/2 teaspoon Coles Brand ground cumin


• Lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180C or 160C fan-forced. Combine the breadcrumbs, parmesan and 1 tablespoon of the chives in a bowl. Heat the oil in a frying pan over high heat. Add the onion and garlic and cook for 1-2 mins or until soft. Stir in salmon, tomato and chickpeas for 2 mins to combine.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Stir the yoghurt, paprika, cumin and remaining chives into the salmon mixture. Season to taste. Spoon evenly among four 1 1/2 cup ramekins and place on a tray. Top with breadcrumb mixture.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Bake for 10-15 mins or until golden. Serve with lemon wedges.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2138 kj

  Energy




• 20.4g

  Fat Total




• 4.6g

  Saturated Fat




• 7.2g

  Fibre




• 37.3g

  Protein




• 67mg

  Cholesterol




• 600mg

  Sodium




• 7.3g

  Carbs (sugar)




• 46.6g

  Carbs (total)

All nutrition values are per serve

• Author: (N/A)


• Image credit: (N/A)


• Publication: Coles

Source: taste.com.au