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.
Makes 8 servings
|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||egg whites or 1/4 cup cholesterol-free egg substitute|
|1/4||teaspoon dried dill weed|
|1/4||teaspoon paprika (optional)|
- 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.
- 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.
- Bake 35 to 40 minutes or until lightly golden and knife inserted halfway between center and edge comes out clean. Cool 5 minutes.
|Serving Size:||1 pie wedge|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||34 %|
Check out more recipes for Fish