Salmon Perok

Salmon Perok

3 Reviews
From: EatingWell Magazine March/April 2012

This Alaskan-inspired salmon pie is pure comfort food. It doesn't slice neatly, so scoop it like a shepherd's pie.

Ingredients 6 servings

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  • Filling
  • 3/4 cup short-grain brown rice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 6 1/2 cups water
  • 1 tablespoon extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 1 cup frozen peas, thawed
  • 1 pound wild Alaskan salmon fillet, skinned and cut into 1/2-inch pieces, or three 6- to 7-ounce cans bone less, skinless wild Alaskan salmon
  • 4 teaspoons white-wine vinegar
  • Crust
  • 3/4 cup white whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • Pinch of ground mace or nutmeg
  • 1/3 cup extra-virgin olive oil
  • 5 tablespoons cold water
  • 1 egg white, beaten


  • Active

  • Ready In

  1. To prepare filling: Combine rice, thyme and 1/2 teaspoon salt in a large saucepan; add water and bring to a boil. Reduce heat to a gentle simmer and cook, uncovered, stirring occasionally, until the rice is a thick porridge, 45 minutes to 1 hour.
  2. To prepare crust: Meanwhile, combine whole-wheat flour, all-purpose flour, thyme, 1/4 teaspoon salt, cayenne and mace (or nutmeg) in a medium bowl. Add 1/3 cup oil and 5 tablespoons water; stir with a fork until evenly combined. Knead the dough in the bowl a few times and pat it into a disk. Cover (or wrap in plastic) and refrigerate for at least 10 minutes and up to 1 day.
  3. To finish the filling, heat 1 tablespoon oil in a large skillet over high heat. Add onions and cook, stirring, until lightly browned, 7 to 9 minutes. Reduce heat to medium. Continue cooking until the onions are golden brown, 5 to 10 minutes more. Add a few tablespoons of water, if needed, to release any bits that are sticking to the pan. Remove from the heat.
  4. When the rice is almost done, position rack in lower third of oven; preheat to 350 °F.
  5. To assemble the pie: Coat a 9-inch deep-dish pie pan with cooking spray. Spread the rice porridge in the pan. Layer the caramelized onions and peas over the rice. Toss salmon and vinegar in a medium bowl. Layer the salmon on top of the peas.
  6. Roll out the dough into a 12-inch circle and place on the pie. Trim the crust so it overhangs the pan by 1 inch; tuck the overhanging dough under and crimp the edges with a fork. Reroll the dough scraps and cut out a decorative salmon shape (or use a salmon-shaped cookie cutter; see Sources). Place it on top of the crust. Lightly brush the crust with egg white.
  7. Bake the pie until the crust is golden, 40 to 50 minutes. Remove from the oven and cool for 10 minutes before serving.
  • Make Ahead Tip: Prepare rice (Step 1) and dough for crust (Step 2), cover and refrigerate separately for up to 1 day.
  • Equipment: 9-inch deep-dish pie pan
  • Sources: Salmon cookie cutter, 4-inch:

Nutrition information

  • Per serving: 459 calories; 19 g fat(3 g sat); 5 g fiber; 50 g carbohydrates; 23 g protein; 80 mcg folate; 35 mg cholesterol; 3 g sugars; 0 g added sugars; 590 IU vitamin A; 9 mg vitamin C; 71 mg calcium; 4 mg iron; 373 mg sodium; 501 mg potassium
  • Nutrition Bonus: Iron (25% daily value), Folate (20% dv), Magnesium (19% dv), Vitamin C (15% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 2 lean meat

Reviews 3

April 20, 2013
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By: EatingWell User
Satisfying, comfort food. I made the dish with canned, wild salmon, to which no oil or water is added at canning. I added it undrained which added extra flavor and omega three. I also substitued some sherry for some of the white vinegar. My rice was very watery after an hour of simmering so I had to drain it. The recipe did not mention this. Very good dinner with homemade coleslaw. My perok retained it's shape when sliced but was moist. Pros: great aroma, nutrition, subtle flavor, wonderful crust which was easy to make. Cons: based on earlier reviews, I added extra cayenne and some thin sliced carrots.
April 16, 2012
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By: EatingWell User
This was good, but seemed to be missing something This was good, but it was a little bland. I would add some cayenne to the main portion next time. On a positive note, my 4 year old loved it and wanted me to make the rice and onion part every day for dinner and breakfast! I may take the rice technique to make a sort of dairy free risotto for kids in the future. It also was a great way to use up leftover salmon we had from the night before. Pros: The rice and onion part was deliciou Cons: Seemed a little bland
April 12, 2012
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By: jillsusanne
Just OK... Although the prep for this wasn't overly-extensive, it still felt like too much work and disappointment when I tasted the final product. I love pot pies and shepherd's pies and expected this to be a salmon version of one of those. Instead, it felt a bit like a few random ingredients layered on top of one another that never quite came together to form a complete dish. It seemed to be lacking a binding liquid/sauce component. I wasn't sure how the crust on top would turn out because when I first put it together I couldn't pat it into a disc as the recipe instructed. After a few hours in the fridge, however, it did roll out ok and baked up to a nice crispy topping. That was probably the only part of the dish I may adapt to use in other recipes. Overall, compared to other dishes that Eating Well regularly produces, this one falls short for me. Seemed to lack in overall flavor, although I will still eat the leftovers (by myself, my husband (who is generally not picky) will not like it, I can tell!). Perhaps others will have a different take? Cons: Not a lot of flavor; some prep work involved