Roast salmon pot pie
Uncooked wild pink salmon fillet(s)
12 oz, with skin
Sweet red pepper(s)
1 medium, diced
Frozen baby peas
Uncooked new potato(es)
6 small, cooked, peeled and diced (about 1 lb)
1½ tsp, fresh, minced
Fat free chicken broth
¼ cup(s), minced
Hot pepper sauce
Fat free creamer
½ cup(s), such as fat-free 1/2 and 1/2
Reduced fat crescent roll dough
- 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, sauté 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.