Recipe by Julie Murphy of Fayette County, winner of No Power? No Problem! Amateur Recipe Contest
1 tablespoon minced dried onion
2 tablespoons water
2 cups water
1 teaspoon salt
1 teaspoon butterbuds sprinkles
1 (12-ounce) can evaporated milk divided
2 teaspoons dried dill weed
2 cups instant mashed potato flakes
2 (5-ounce) packages boneless skinless wild salmon (foil pouches)
1 (8 ½-ounce) can peas
1 (8-ounce) package hushpuppy mix
1 tablespoon dried parsley
- Preheat covered grill to about 375 degrees. Place the dried onion in the two tablespoons water and allow to soak for at least 10 minutes. Heat the 2 cups of water to boiling. Add the salt, butterbuds, and 1 cup of evaporated milk. Stir in the dill weed and potato flakes. Rinse and drain the salmon; add it to the potatoes.
- In a small bowl mix the hushpuppy mix, parsley, and the rest of the evaporated milk. Add a tablespoon or more of water if necessary to make a soft dough. To assemble the pie, grease and preheat a grill-safe 12-inch skillet (such as a #9 iron skillet). Place the potato/salmon mixture in the skillet. Top with the drained peas. Place dollops of the hushpuppy mix over all. Cover with tented foil allowing room for the hushpuppy mix to rise slightly. Place over indirect coals on the grill.
- Cook for 30-35 minutes watching and adjusting the temperature of the grill so it remains at 350-375 degrees. Scatter the coals or add more coals as necessary to keep an even temperature. Rotate the skillet on the grill several times during baking to ensure even cooking. Remove from grill when pie is heated through and hushpuppy topping is baked; about 30-35 minutes.