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Impossibly Easy Salmon Pie


Impossibly Easy Salmon Pie

Impossibly Easy Salmon Pie

This remarkably easy quiche-like dish uses salmon in place of tuna for a contemporary light taste. Canned salmon is available with or without bones. Be sure to carefully remove the soft bones, if present, before cooking.

Yield

Makes 8 servings

Ingredients

1 can (7-1/2 ounces) salmon packed in water, drained and deboned
1/2 cup grated Parmesan cheese
1/4 cup sliced green onions
1 jar (2 ounces) chopped pimientos, drained
1/2 cup low-fat (1%) cottage cheese
1 tablespoon lemon juice
1-1/2 cups low-fat (1%) milk
3/4 cup reduced-fat baking and pancake mix
2 whole eggs
2 egg whites or 1/4 cup cholesterol-free egg substitute
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon paprika (optional)

Preparation

  1. Preheat oven to 375°F. Spray 9-inch pie plate with nonstick cooking spray. Combine salmon, Parmesan cheese, onions and pimientos in prepared pie plate; set aside.
  2. Combine cottage cheese and lemon juice in blender or food processor; blend until smooth. Add milk, baking mix, whole eggs, egg whites, salt and dill. Blend 15 seconds. Pour over salmon mixture in pie plate. Sprinkle with paprika.
  3. Bake 35 to 40 minutes or until lightly golden and knife inserted halfway between center and edge comes out clean. Cool 5 minutes.

Nutritional Information

Serving Size: 1 pie wedge
Sodium 565 mg
Protein 14 g
Fiber <1 g
Carbohydrate 11 g
Cholesterol 74 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 34 %
Calories 155

Dietary Exchange

Meat 2
Starch 1

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