Cedar Planked Salmon Pot Pie
Ingredients
- 1 cedar plank
- 1 lb salmon filet, you can leave the skin on
- 3-4 Tbsp. olive oil, divided
- 2 Tbsp. salmon rub, I use Old Bay Seasoning
- 1 small onion, diced
- 1 15 oz Bush’s Bourbon and Brown Sugar Grillin’ Beans, drained
- Salt and pepper
- 1 16 oz frozen peas and carrots, defrosted and drained
- 4 Tbsp. butter
- ¼ cup flour
- 2 cups milk, or cream
- 1 sheet puff pastry
- 1 egg white
Instructions
- Preheat oven to 375 degrees.
- Soak the plank in water for at least 45 minutes (or soak ahead of time and freeze).
- Rub the plank with olive oil, placing it in the oven while you preheat the oven.
- Place salmon skin-side down on plank. Massage 2 Tbsp. olive oil into the salmon; sprinkle with the seasoning. Bake until firm, and flakes easily, about 15 minutes.
- While salmon is baking, saute the onion in 1 Tbsp. olive oil. Add the flour and butter; stir.
- Pour in the milk (or cream), salt and pepper to taste. Stir until thickened.
- Add the salmon chunks (about 2 cups), beans, and defrosted peas and carrots to the sauce; gently stir.
- Pour mixture into a prepared (sprayed) 9×13 pan.
- Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to 11×14 size, to seal any cracks. Place on top of the salmon mixture.
- Score the topping with a knife; pinch the edges and corner to seal the pie. Brush the top with egg white.
- Bake for 25-30 minutes, until brown and puffy on top. Remove from the oven and allow to cool for 5 minutes before serving.