Pacific Salmon Pie

Submitted by Derf2440

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

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 1⁄2 cups water
• 1 teaspoon salt
• 1⁄2 cup long grain rice
• 1 tablespoon margarine or 1 tablespoon butter
• 1 cup finely chopped celery
• 1⁄4 cup finely chopped onion
• 2 eggs
• 1 pinch fresh ground pepper
• 1⁄2 cup shredded swiss cheese
• 1 (7 3/4 ounce) can salmon, undrained and flaked
• 1⁄2 cup 2% low-fat milk or 1/2 cup skim milk
• 1 pinch nutmeg
• 1 pinch curry powder
• 1 pinch cinnamon

directions

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

Reviews

[anonymous23]

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 Recipe #66543 as a side. Thanks, Derf!

 

[Trish Reagan]

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.

 

[Barb G.]

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!

 

[French Tart]

Truly delicious, and so simple to make with amazing flavours - and the rice crust makes this a very special tart/pie! I made it almost to specifications - I had extra rice, so I mixed some of it in with the egg filling - and that worked well. Do NOT leave out the spices - they are KEY to this wonderful recipe and made the flavours unique and very tasty - we loved them! I added a pinch of all the spices, but my curry powder may have been more like 1/4 of a teaspoon! Also use good quality red salmon, I used Princes Premium red salmon and it still retained its colour after baking. A real keeper for us Derf, I can see me making it again over the Christmas holiday period as well - it will make a wonderful buffet addition. Oh yes, I had no swiss cheese, so I used French Emmenthal cheese. Thanks for posting - FT:-)

 

[little_wing]

This was a great lunch for us today. I used brown rice but otherwise made exactly as written. It came out just like the picture (a rarity for me) and all the flavors really matched well. I think my pinches must have been a little small, so next time I will increase the seasoning a little. Also think some chopped olives or mushrooms would be good. And perhaps a bit of crushed red pepper for some kick. I look forward to playing around with this. Thanks, Derf, for such a great new way to use canned salmon.