If I bake a salmon, unless I have a big crowd to help eat it, there’s always tons left over. Chowder is the easiest way to deal with it. But if there’s a lot of meat, and it’s gotten over cooked, or for some reason, a bit dry (too long in the freezer!!) I’ll make this phyllo salmon pie, using whatever I have left-over to make the filling.
I usually roast a salmon on a bed of potatoes, and this time, I had a lot of left over potatoes, so they went into the pie with the meat. I think this might have been one of my best salmon pies.
I think it’s the Newman’s Own Alfredo Sauce. I know. I bet you can’t believe I would use something like that out of a jar, but it works. And it’s easy.
I made the 4 pies you see in the picture with these quantities.
You need a package of phyllo pastry, defrosted.
Mix together in a large bowl:
- About 4 cups or 16 ounces cooked and deboned pink salmon
- About 6 cups or 20 ounces cooked sliced potatoes
- 1 jar Newman’s Own Alfredo sauce
- About an ounce of diced sundried tomatoes
- 1 red pepper diced
A pinch each:
Line your baking dish with about 6 sheets of phyllo, fill with the salmon and potato mixture, cover with more phyllo and bake for about 30-40 minutes at 375F. You’ll know it’s done when the crust is golden brown, and you can smell the salmon!
Variations on this dish are something that I relish if done well. Not that I’ve had it often, but I want some well made phyllo salmon. Recently I went to a local casino to try their buffet and was thrilled when I saw a version of this dish. I got my portion and dug in. It was kind of disgusting. Overly dry and mostly tasteless over than an unpleasant salmony taste. Maybe the salmon they used wasn’t fresh or something but it was not good to my taste. My father-in-law ate all of what he got and didn’t seem displeased with it, but since he doesn’t speak English I really couldn’t get a full review.
Someday I do want to try a good version of phyllo salmon.
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Tossing It Out
I did this with a salmon at Christmas as well. It was a sockeye, this one was a spring pink. I’ve made it without the Newman’s Own and with. This particular one had about half potatoes and half salmon. The potatoes are sliced before cooking underneath the salmon – I use a mandolin on the thicker setting – about 1/4 inch – to slice them. They absorb the juices of the fish so they have a lot of flavor. You could try making a version….frozen phyllo…
Looks great. I love fish, salmon in particular. We went to a family get-together and someone had made phyllo salmon — or similar. Delicious.
This was a great one! Easy to make, too.
Not really a fan of seafood, but this makes me drool! I also have some salmon and had no idea what to do with itbut luckily I found this! Thank you so much for this lovely recipe! Will definitely share the feedback once its done!
I look forward to hearing about it!