Salmon Pot Pie
1/4 cbutter, divided
1 cfresh mushrooms, minced
2 clovegarlic, minced
·kosher salt and freshly ground black pepper to taste
1 mediumonion, minced
1 cvegetable stock
1/2 cheavy whipping cream
1/4 cfresh parsley, chopped
2 Tbspdill, fresh. chopped
8 ozsalmon, pre-cooked
8spears of asparagus blanched and cut into 1-inch pieces
1puff pastry sheet, thawed
How to Make Salmon Pot Pie
- Melt 2 tablespoons butter in a sauté pan over medium heat and add minced mushrooms and garlic. Cook, stirring until mushrooms are tender and dry – about 10 minutes.
Remove to 2 ramekins that have been sprayed with cooking spray. Spread evenly on the bottom and set aside. Add remaining 2 tablespoons of butter to the pan and add onion. Cook until onion is golden brown and tender.
- Stir in flour and cook for 1 minute, then slowly whisk in wine, vegetable stock and whipping cream. Season with salt and pepper and cook until sauce is thickened – about 3 or 4 minutes.
Stir in chopped parsley and dill. Pour sauce on top of mushrooms in ramekins. Top with asparagus and salmon chunks.
- Preheat oven to 400-degrees. Place ramekins on a sheet pan and top with puff pastry. Decorate as you wish, then cut slits in top of pastry to allow steam to escape.
Bake for 20 to 25 minutes until top is golden brown and pies bubble. Serves 2. (Note, may use uncooked salmon – just cut into one inch cubes, and make sure all bones and skin has been removed. Cook for 30 minutes).