fish: 10 pt. Roast Salmon Pot Pie
Source of Recipe
Manon
List of Ingredients
12 oz pink salmon fillet(s), with skin
1 medium sweet red pepper(s), diced
9 oz frozen baby peas
1 pound new potato(es), about 6 potatoes, cooked, peeled and diced
1 1/2 tsp dill, fresh, minced
1/2 cup(s) fat-free half & half cream
1 cup(s) fat-free chicken broth, divided
1 1/2 cup(s) all-purpose flour
1/4 cup(s) scallion(s), minced
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp hot pepper sauce
3 average uncooked reduced-fat crescent roll(s)Recipe
Preheat to 400�F. Place salmon on baking sheet sprayed with cooking spray. Roast salmon 10 minutes. Remove from oven. Salmon does not have to be cooked through. Discard skin. Cut salmon into bite-size pieces. Set aside.
In medium-size pot sprayed with cooking spray, saut� bell pepper 2 to 3 minutes. Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth. Simmer until peas are warmed, 5 minutes.
In a cup, stir together remaining 1/4 cup broth and flour. Stir into pea mixture and cook until slightly thickened, 2 minutes. Stir in salmon, scallions, salt, pepper and hot pepper sauce.Pour into 2 1/2-quart casserole dish. Arrange crescent rolls around inside edge of dish, leaving center clear. Bake in oven until biscuits are browned, 10 minutes. Yields about 2 cups per serving. Serves 4.
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