This is a favorite frugal meal at our home, a winner that my mom discovered several years ago. It's fast and easy and uses canned salmon in a new way, if you're looking for a change from salmon patties. (If you have an eater that likes lots of protein, I would suggest doubling the recipe and making two pies. Even if you don't touch the second pie, it makes great leftovers, hot or cold.)
1 egg, beaten
1 16 oz. can salmon (take out the skin and mash the bones with the fish for the extra calcium)
1/2 t. onion salt
1 t. marjoram
1 t. lemon juice
2/3 C. sour cream
(note: I add about 1 t. basil as well. The recipe is great as is and you may want to try it that way the first time you make it, but I like the burst of flavor that the basil gives.)
Spread mixture evenly in an ovenproof pie plate. Spoon one small can of chopped olives (or roughly 1/2 C. whole olives, chopped) around the edge of the pie plate, creating a ring of olives. Cook for 30 minutes at 400 degrees.
Great served with salad and sourdough or french bread!
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