Pacific Salmon Pie
Salmon and Swiss cheese are baked together in this rice-crushed pie that’s as good cold as it is hot.
Tips
- To serve cold, let pie cool completely, wrap and refrigerate for at least 8 hours, until chilled, or for up to 2 days.
- Like tuna and other coldwater fish, salmon contains healthy omega-3 fatty acids.
- Preheat oven to 375◦ F (190◦ C)
- 9-inch (23 cm) glass pie plate, greased
Makes 6 servings
Cooking time: n/a
Ingredients
- ¼ tsp salt 1 mL
- ½ cup long-grain white rice 125 mL
- 2 tsp margarine or butter 10 mL
- 1 cup finely chopped celery 250 mL
- ¼ cup finely chopped onion 60 mL
- 2 eggs, beaten, divided 2
- Pinch freshly ground black pepper Pinch
- ½ cup shredded Swiss cheese 125 mL
- 1 can (7½ oz/213 g) salmon, with liquid, flaked 1
- ½ cup skim milk 125 mL
- Pinch curry powder Pinch
- Pinch ground nutmeg Pinch
- Pinch ground cinnamon Pinch
Instructions
- In a saucepan, bring 1½ cups (375 mL) water and salt to a boil over high heat. Add rice and return to a boil. Reduce heat to low, cover and simmer for about 15 minutes or until liquid is absorbed and rice is almost tender.
- In a skillet, melt margarine over medium-high heat. Sauté celery and onion for 4 minutes or until softened.
- Stir half the eggs and pepper into rice. Press rice onto bottom and sides of prepared pie plate to form a crust. Sprinkle half the cheese over rice. Spread half the celery mixture and all of the salmon on top. Top with the remaining celery mixture and cheese.
- In a bowl, whisk together the remaining eggs, milk, curry powder, nutmeg and cinnamon. Pour over ingredients in pie plate.
- Bake in preheated oven for 30 to 35 minutes or until a tester inserted in the center comes out clean. Let cool for 5 minutes, then cut into 6 wedges.
Notes
Canada’s Choice per Serving: 1 Carbohydrate, 1½ Meat & Alternatives, 1 Fat
Nutritional Information
Per Serving
| Calories | 204 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 81 mg |
| Sodium | 325 mg |
| Carbohydrates | 15 g |
| Fiber | 1 g |
| Protein | 13 g |
CLAIM YOUR EBOOK TODAY
.
