Crustless Salmon Pot Pie
This salmon stew is a hearty winter dish. Use quality center-cut salmon fillets for the best results.
Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 2 lbs. salmon fillets
- 5 Tbsp. canola oil, divided
- ¾ tsp. salt, divided
- ½ tsp. ground black pepper, divided
- 1¾ cups thinly sliced leeks
- 1½ cups thinly sliced anise bulb
- 5 Tbsp. butter
- 5 Tbsp. all-purpose flour
- 2½ cups whole milk
- 6 Tbsp. lemon juice
- 2 Tbsp. chopped fresh dill
- Preheat the oven to 425°F. Lightly grease a baking sheet.
- Brush salmon fillets with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place on the prepared baking sheet and bake for 8 to 12 minutes or until the centers are just cooked. Remove from the pan and let cool. Remove the skin and cut into 1-inch pieces. Place in a large bowl and set aside.
- Heat remaining oil in a large skillet over medium heat. Add leeks and anise and sauté until tender, about about 5 minutes. Remove from the heat and add to the bowl with the salmon.
- Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, until well blended. Gradually pour in milk, whisking constantly until slightly thickened. Add lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the salmon mixture and heat to just bubbling. Serve in warm bowls and garnish with chopped dill.