Saturday, December 21, 2013

Recipe of the Day

Salmon Pot Pies

This recipe provides 4 servings


1) 1 tablespoons unsalted butter
2) 8 Ounce, sliced mushrooms approximately 4 cups
3) 4 leeks, white and light green parts, sliced and rinsed well
4) 2 tablespoons all purpose flour
5) 3 cups mushroom or vegetable broth
6) 1 package (10 oz) frozen peas
7) 1/4  cup half-and-half
8) 1/4 cup chopped dill
9) 1 pound cooked salmon fillet or 3 cups drained canned salmon, broken up, into pieces
10) 2 tablespoons fresh lemon juice
11) 1 large egg beaten with 2 teaspoons water
12) 1 sheet frozen puff pastry, thawed


1) Heat oven to 400 degrees

2) Melt butter in 5 quart pot over medium heat. Add leeks and mushrooms, stirring, until tender, approximately 8 mins. Add wine and simmer until reduced by half. Stir in floor until smooth. Add broth, peas, dill, and half-and-half. Bring to a simmer and gently fold in salmon. Season to taste with salt, pepper, and lemon juice. Ladle into 4 ovenproof bowls. Put on baking sheet.

3) Unfold pastry sheet and role out to 1/4 inch 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" inch slit in each top to vent steam. Bake until pastry is golden brown and filling is hot, approximately 30 minutes.

Nutritional Value per Serving:

400 calories
Protein: 35 grams
Carbs: 30 grams
Fiber: 6 grams


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