| This recipe is liked by 0 person(s). |
Salmon Pot Pies
Nb persons: 4
Yield:
Preparation time: 15 min
Total time:
Source:
| Salmon supplies diabetes-preventing magnesium, inflammation-fighting omega-3s, and blood-sugar-controlling vitamin D. TOTAL TIME: 1 hr | |
| 1 Tbsp | unsalted butter |
| 8 oz | shiitake mushroom caps, sliced (about 4 c) |
| 4 slender leeks (about 1 lb), white and light green parts, sliced and rinsed well | |
| ½ c | dry white wine |
| 2 Tbsp | all-purpose flour |
| 2 1/2 c | mushroom or vegetable broth |
| 1 pkg (10 oz) | frozen peas |
| ¼ c | half-and-half |
| ¼ c | chopped fresh dill |
| 1 lb | cooked salmon fillet or 3 c drained canned salmon, broken into pieces |
| 2 Tbsp | fresh lemon juice |
| 1 sheet | frozen puff pastry, thawed |
| 1 lg | egg beaten with 2 tsp water |
1. HEAT oven to 400°F.
2. MELT butter in 5 qt pot over medium heat. Add mushrooms and leeks and cook, stirring, until tender, about 7 minutes. Add wine and simmer until reduced by half. Stir in flour until smooth. Add broth, peas, half-and-half, and dill. Bring to a simmer and gently fold in salmon. Season to taste with lemon juice, salt, and pepper. Ladle into 4 (2-cup) ovenproof bowls. Put on baking sheet.
3. UNFOLD pastry sheet and roll out to ¼" thick on lightly floured surface. Cut out 4 equal circles. Top bowls with pastry, seal edges, and brush with some of the egg mixture. Cut 1" slit in each top to vent steam. Bake until pastry is golden brown and filling is hot, about 30 minutes.
NUTRITION (per serving) 399 cal, 35 g pro, 30 g carb, 6 g fiber, 8 g sugars, 13 g fat, 5 g sat fat, 477 mg sodium
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe