Salmon Pot Pie Featured

Salmon Pot Pie
Salmon Pot Pie

When's the last time you had a pot pie? Down-home comfort-food, it's perfect for a lazy summer day. Salty's chefs insist you must try their version of pot pie featuring Fraser River salmon and local garden vegetables tossed with a light flavorful saffron crème and topped with crispy puff pastry. Down-home delicious!

Salmon Pot Pie

Serves 2

Ingredients

1 pound salmon, raw, cut into 2-inch squares
1 tablespoon olive oil
salt and pepper to taste
1/2 pound potatoes, peeled and diced into 1/2-inch squares
1/2 pound carrots, peeled and diced into 1/2-inch squares
2 ears of corn, removed from the cob
1/2 cup peas, shelled
1/2 glass white wine
2 cups heavy cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 pinch saffron
1/4 cup Parmesan cheese, shredded
1/2 sheet puff pastry
1 egg, beaten

Directions
  1. Preheat oven to 350 degrees.
  2. Heat large fry pan to medium-high heat.
  3. Add salmon to fry pan and sear on one side for 30 seconds (salmon will still be raw).
  4. Remove salmon and place in large casserole oven-safe dish.
  5. Add potatoes and carrots to fry pan and cook for 3 minutes.
  6. Add corn, peas and white wine and cook until white wine evaporates.
  7. Add cream, dill and parsley and cook for 3 minutes.
  8. Add saffron and Parmesan cheese and then remove from heat.
  9. Pour cream mixture on top of salmon in the casserole dish and let sit at room temperature for 5-10 minutes.
  10. Cut puff pastry so it fits inside the casserole dish and place on top of the mixture.
  11. Brush pastry with beaten egg.
  12. Place casserole dish in oven and bake for 15-20 minutes or until puff pas-try is golden brown.
  13. Remove from oven and let sit 5-7 minutes before digging in!

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