Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
4 bacon slices
8 ounces button mushrooms or crimini mushrooms, sliced
2 leeks, halved and sliced
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, chopped
2 cups chicken broth
1 pound red potatoes, cubed
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 cups half-and-half
3 tablespoons all-purpose flour
1 (1- to 1 1/4-pound) skinless salmon fillet, cut into 1-inch pieces
2 tablespoons sliced chives
6 frozen phyllo sheets, thawed
4 tablespoons melted butter
1/2 cup freshly grated Parmesan cheese
How to Make It
Preheat oven to 400°. Cook bacon in a large deep skillet over medium-high heat until crisp. Remove from pan; crumble and set aside.
Add mushrooms and next 4 ingredients to skillet; cook, stirring often, 8 minutes or until mushrooms are lightly browned and all liquid has evaporated. Stir in broth and next 4 ingredients, and bring to a boil. Cover, reduce heat, and simmer 6 to 10 minutes or until potatoes are tender.
Whisk together half-and-half and flour in a small bowl; add to skillet and cook, stirring constantly, 3 minutes or until mixture comes to a boil and thickens slightly. Add salmon, and cook 1 to 2 minutes or until opaque. Remove from heat, and stir in chives and reserved bacon. Spoon mixture into a lightly greased 2 1/2-quart baking dish.
Place 1 phyllo sheet on a work surface. (Cover remaining phyllo with a damp kitchen towel to prevent drying.) Brush lightly with melted butter, and sprinkle evenly with about 1 tablespoon cheese. Top with another phyllo sheet. Repeat with remaining phyllo, butter, and cheese.
Place stacked phyllo on top of salmon mixture, and tuck in corners. Place baking dish on a baking sheet. Bake 15 minutes or until golden brown and bubbly.
Jackie Mills, R.D.,
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