Salmon and Leek Pot Pie Recipe

January 22nd, 2008

Salmon and Leek Pot Pie Recipe

Recipe last modified 1/24/08

To say that Sunday was a disappointing day at my house would be, at best, an understatement. In this household there lives a Packer fan and a Chargers fan, who were so desperately hoping for a Packers vs. Chargers Super Bowl. At the very least we were hoping that one of us would end the season with a Super Bowl showing, and if not that, then at least an admiral effort...we got neither. Football fans that normally would watch a Super Bowl regardless of participants we have decided that this year we will hit the slopes and do some snowboarding instead. What can I say? We have zero desire to watch Tom Brady or Eli Manning, besides I can't see it being that great of a game, although you never know. Call us sore losers - I don't care! Despite our disappointment, I will be sure to share some great party appetizer recipes over the next week and a half to help you prepare for your Super Bowl get-together.

Salmon and Leek Pot Pie Recipe


Yet, I digress. This was supposed to be an opening for my Salmon Pot Pie Recipe so let me tie this altogether. As I started to think about what I would be getting myself into as I hit the slopes (i.e. 20 degree weather) I thought it seemed appropriate to share a comfort food that warms the body inside and out. Not to mention that the fresh dill I received this week from our Community-Supported Agriculture (CSA) Farm inspired thoughts of salmon...mmm!

Be sure to see note below in regards to preparing individual portioned pot pies.

the formula

topping:

flour for the counter
1 (9 1/2 x 9 inch) sheet frozen puff pastry, thawed
1 egg, lightly beaten

filling:

2 lbs salmon fillets, skin removed
salt
pepper
6 tablespoons unsalted butter
3 leeks, white and light green parts only, halved and sliced 1/4" thick
3 medium carrots, halved and chopped
2 garlic cloves
7 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
1 cups whole milk
1 cup frozen peas
1/4 cup minced fresh dill
2 tablespoons fresh lemon juice
pinch nutmeg
pinch cayenne pepper
lemon wedges, for serving

the procedure

1. For the topping: Move oven rack to lowest position and heat the oven to 425 degrees. Dust counter with flour and unfold the sheet of puff pastry. Use a pizza cutter to cut the pastry in 12 rectangles, brush each lightly with egg and transfer to baking sheet lined with parchment paper. Bake until the puff pastry is puffed and lightly browned, about 8 minutes. Allow to cool.

2. For the filling: Reduce oven temperature to 400 degrees. Remove any pin bones (if any) from salmon and cut into 1/2 inch pieces. A needle-nosed plier, needle driver, or even a large tweezer will help the process. Season salmon with salt and pepper and place on 9x13 baking dish and set aside.

3. Melt the butter in a large Dutch oven over medium heat. Add leeks, carrots and 1/2 teaspoon of salt, cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds. Stir in flour being sure to coat the leeks and carrots. Gradually whisk in clam juice and milk until sauce is smooth. Bring to a simmer and cook until thick, another minute or so. If necessary, check out how to thicken a sauce .

4. Remove sauce from heat and add peas, dill, lemon juice, nutmeg and cayenne. Season with salt and pepper to taste. Pour sauce mixture over the salmon in baking dish. At this time you may need to redistribute the salmon with a spoon evenly throughout the dish.

5. Arrange the cooled puff pastry over the salmon and sauce mixture. Bake until bubbly and salmon is cooked, about 13~15 minutes. Let sit for 5 minutes and serve with lemon wedges.

*At my house I prefer to make individual portions - I find it to be better suited for our small household. The best part is that its just as easy, if not easier. Instead of a baking dish use individual ramekins or heatproof bowls, evenly distributing salmon between 6~8 dishes. Pour sauce over salmon and top with pastry pieces from step 1 above. You can also buy individually cut puff pastry shells eliminating the prep in step 1. Just brush lightly with egg and follow baking instructions on package.

4 Responses to “Salmon and Leek Pot Pie Recipe”

  1. adminNo Gravatar Says:

    I made the Salmon and Leek Pot Pie Recipe last night. I must admit, it had been awhile. Doing so triggered some small changes to yesterday’s post. First, I added carrots in step 3 because I have a thing for carrots lately – besides you can’t have a pot pie without both peas and carrots. I also included a note on how to thicken a sauce, I know this has been an invaluable tip for me :)

  2. How to Thicken a Sauce Says:

    […] is commonly used to thicken sauces like gravies, broths and cream soups, as is the case in my Salmon and Leek Pot Pie Recipe. A roux is a cooked mixture of flour and fat (typically butter). I have seen different fat-to-flour […]

  3. Mary KyriazisNo Gravatar Says:

    Hello, I want to try this recipe for a dinner I’m having in a few days. I will be making individual ones. I am at a loss, though, as to what side dish will accompany it.

    I want to start with soup but haven’t decided if it will be a cream one or not (since this is a creamy dish). Also, I want to serve cannelloni with cheese & spinach stuffing, and salad.

    Can you please make some suggestions? I would really appreciate it.

  4. adminNo Gravatar Says:

    Hi Mary, we serve salad often after the main course especially after a rich dish. Simple arugula salad served after pot pie might be good. As for wine, salmon can be too strong for most white wines. I would opt in for young, light, fruity reds. Hope dinner goes well for you. Thanks for reading!

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