Salmon Pot Pies
Earlier this fall, mom was in Vancouver for a couple of days after an Alaskan cruise. And her two main requests (beyond seeing her fabulous daughter and son-in-law) were to see our bome (boat + home) and have a fresh salmon dinner. (Evidently the salmon on the ship didn’t cut it!)
We thought about taking her to one of the many restaurants that serve yummy salmon dinners. But, then we thought a grilled salmon dinner on our boat would work even better – waterfront dining AND handsome hubby is an amazing grill guy, especially with salmon. And we could cross off both requests at once!!
Our Vancouver tour included a visit to Granville Island to sight see and grab some salmon. We chose a coho fillet from a fish monger in the market.
Mom enjoyed the meal and we enjoyed having leftover grilled salmon. And with rain and colder temperatures on the horizon, it was perfect for Salmon Pot Pies!
This recipe was made on a 37 foot Tollycraft using a MagicChef Propane Stove. See other boat tested recipes.
- 2 tbsp butter, I use dairy free
- 2 tbsp flour
- 1 1/2 cups milk, I use dairy free
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp freshly ground pepper
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 leeks, diced
- 2 cloves garlic, minced
- 2 cups cooked salmon, chopped (can also use canned salmon)
- 1 sheet puff pastry to cover
Preheat oven to 350 F.
In a medium saucepan on medium-low heat, melt butter. Stir in flour to make a roux. Slowly add milk and stir to make a white sauce that is not too thick. Stir in spices, remove from heat and set aside.
In a small frying pan on medium heat, saute celery, carrots and leeks. Add garlic for last minute. Combine this mixture with white sauce.
Put salmon in ramekins. Pour sauce over and stir to combine.
Cut puff pastry into circles to cover ramekins. Poke each with a fork about five to six times and place ramekins on baking sheet.
Bake for 35-45 minutes until crust is golden brown.
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