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    You are in: Home / Recipes / Pacific Salmon Pie Recipe
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    Pacific Salmon Pie

    Pacific Salmon Pie. Photo by French Tart

    1/13 Photos of Pacific Salmon Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    10 mins

    55 mins

    Derf's Note:

    DH says "It's Good" (and it is). Good hot or cold. from Canadian Diabetes Association

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring water and salt to a boil, add rice, bring to boil again, cover, reduce heat and simmer about 15 minutes, until all water is absorbed and rice is tender.
    2. 2
      Grease a 9 inch pie plate with 1 teaspoon margarine.
    3. 3
      Melt remaining margarine in a fry pan.
    4. 4
      Sauté celery and onion about 4 minutes until tender.
    5. 5
      Beat 1 egg with pepper and mix into rice.
    6. 6
      Press rice onto bottom and sides of prepared pie plate to form crust.
    7. 7
      Sprinkle half the cheese over rice.
    8. 8
      Spread with half the celery mixture and salmon.
    9. 9
      Top with remaining celery mixture and cheese.
    10. 10
      Beat together remaining egg, milk, nutmeg, curry powder and cinnamon.
    11. 11
      Pour over ingredients in pie plate.
    12. 12
      Bake in 375 degree oven for 30 to 35 minutes until a tester inserted in the centre comes out clean.
    13. 13
      Cool 5 minutes.
    14. 14
      Cut into 6 wedges.
    15. 15
      Diabetic- 1 wedge; 2 protein choices; 1 starchy choice; 1 fats and oils choice.

    Browse Our Top Saltwater Fish Recipes

    Ratings & Reviews:

    • on June 10, 2008

      45

      My husband and I were pleasantly surprised by how much we liked this. I only have basmati rice in the house, so I'll use 1:1 water/rice quantity next time, 'cause the crust turned out a bit soggy. Also, next time, I might bake it five or so minutes before adding the filling. I tend to avoid celery, but I added it this time, 'cause it seemed important--and I just threw it and the onion into my food processor, which made it really easy. The salmon was home-canned with lemon and olive oil, so I did drain most of the oil and added some water. Also, I was a little nervous about the spices because they didn't seem to want to mix with the milk and egg--maybe I should've beaten them with the egg before I added the milk. I served this with Fried Garlic Asparagus as a side. Thanks, Derf!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2008

      55

      Wow! This was great! I made it as posted except I didn't have low-fat milk, only whole milk due to two toddlers, but it turned out fabulous. My husband doesn't like too many new recipes and since we usually eat grilled salmon I wasn't sure but he loved it and said he thinks it's because it has cheese in it and the word "pie" in the name! I was also happy that my "pie" actually looked like Derf's picture, thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2007

      55

      Very, Very good DH & I really enjoyed it. The leftovers were good reheated for lunch the next day. I used brown rice & didn't use the curry as we are not fans of curry. Other than that made as stated. I am making it again soon using cheddar cheese & garlic. Thanks Dorothy for posting the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Pacific Salmon Pie

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 189.9
     
    Calories from Fat 70
    37%
    Total Fat 7.8 g
    12%
    Saturated Fat 2.9 g
    14%
    Cholesterol 99.4 mg
    33%
    Sodium 498.8 mg
    20%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.8 g
    7%
    Protein 13.7 g
    27%

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