Advertisement

Salmon Perok

March/April 2012

Your rating: None Average: 3.7 (17 votes)

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


Salmon Perok Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

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

Preparation

  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.

Tips & Notes

  • 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: amazon.com.

Nutrition

Per serving: 459 calories; 19 g fat (3 g sat, 13 g mono); 35 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 23 g protein; 5 g fiber; 373 mg sodium; 501 mg potassium.

Nutrition Bonus: Iron (25% daily value), Folate (20% dv), Magnesium (19% dv), Vitamin C (15% dv), omega-3s

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 2 lean meat



More From EatingWell

Recipe Categories

Main Ingredient
Fish
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
6
Publication
March/April 2012

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner