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

Source: EatingWell Magazine, March/April 2012






Instructions Checklist
  • 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.

  • 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.

  • 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.

  • When the rice is almost done, position rack in lower third of oven; preheat to 350 degrees F.

  • 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.

  • 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.

  • 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: amazon.com.

Nutrition Facts

459 calories; protein 22.9g; carbohydrates 49.6g; dietary fiber 5.3g; sugars 3.3g; fat 18.5g; saturated fat 3g; cholesterol 35.3mg; vitamin a iu 590.1IU; vitamin c 8.8mg; folate 79.5mcg; calcium 70.6mg; iron 4.4mg; magnesium 74.6mg; potassium 500.5mg; sodium 372.6mg; thiamin 0.3mg.

3 starch, 1 vegetable, 2 lean meat