Salmon Pot Pie

For Thanksgiving this year, we decided to save the traditional turkey for a later date and try a new special meal. We started with a recipe from Melissa d’Arabian for Chicken Pot Pie Turnovers, and decided to replace the chicken with salmon. Then, we used another Melissa d’Arabian recipe for Roasted Radishes and Carrots to use for a side dish. Although we call it a Salmon Pot Pie, it is actually more like a turnover.

Salmon Pot Pie and Roasted Radishes and Carrots on the plate and reay to eat.

First, we grilled the salmon over cherry wood chips to give it a nice, smoky flavor.

The salmon has been grilled and is ready to be torn apart to add to the recipe.

Then, the vegetables are sauteéd. Some of the comments on the recipe page said that the thyme was a little too much for this recipe, so we substituted dill instead.

The vegetable are in the pan, ready to sauteé.

Then the flour and liquids are added, and it is simmered to the right thickness.

 

The sauce is simmering over a medium heat.

The grilled salmon was added to complete the filling.

 

The salmon has been added to the sauce, and the filling is complete.

Then we placed the filling on the dough.

The filling has been placed on the dough.

Then we folded the dough is over the filling and brushed with an egg wash.

The dough has been folded over the filling and is now ready to bake.

After a half hour of baking and ten minutes of cooling, they are ready to serve.

 

They are now ready to be placed on the plate.

We felt that the thyme was also a little too much for the roasted radishes and carrots that we served on the side, so if we repeat this recipe we will probably replace that with dill also.

The original recipes from Mellisa d’Arabian:

Chicken Pot Pie Turnovers

Ingredients
2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Roasted Radishes and Carrots

Ingredients

1 bunch small to medium radishes, about 12
12 baby carrots
1 tablespoon olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Lemon half

Directions

Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.

 

Tags: carrots, pot pie, radishes, roasted vegetables, salmon, turnover