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!