Peel plantains and cut into 1" chunks. Bring broth to a rolling simmer in a medium saucepot over medium-high heat. Add plantain and simmer, uncovered, until plantain is soft, about 15 minutes.
Meanwhile, heat olive oil over medium heat in a small frying pan. Add onion and cook, stirring relatively frequently, until browned, about 8 minutes.
Remove plantains from heat and drain but reserve the liquid! Mash by hand with a sturdy fork or potato masher, adding back in broth until you have a thick mashed potato texture (I typically add back in all but 1/2 cup of broth).
Add salt to plantains. Taste and adjust seasoning if needed. Add savory and minced garlic.
Drain both cans of salmon. With a fork, incorporate into the plantain mixture. You want to have chunks of salmon and plantain and not make it too smooth in texture.
Preheat oven to 375F.
Prepare your dish. If making a meat pie, use a 9" deep dish pie plate. If making a pot pie, an 8" or 9" casserole dish works well. Roll out pie crust. If making a meat pie, lay a bottom layer in the bottom of pie plate.
Add salmon mixture to your dish, spreading out to evenly fill the dish. Gently layer pie crust over the top. Go ahead and get fancy with some crimped edges and using any extra pie crust to make fun shapes to layer on the top. Also, make sure to cut a couple of slits into the crust for venting.
Bake for 45 minutes, until crust is starting to brown. Remove from oven and serve!
Recipe by The Paleo Mom at https://www.thepaleomom.com/salmon-tourtiere-meat-pie/