Sunday, May 24, 2009

Salmon Pie!

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.)

Combine:

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!

Blessings,

Michelle

1 comment:

Tracey McBride said...

Hello Michelle! This salmon pie sounds right up my alley!! I really like your idea of making a second to eat later (one clean up and prep for two meals...so smart!). Thank you so much for sharing this, and for your generous and thought provoking comment on our blog! I hope you enjoy your weekend and God Bless!
Warmly,
Tracey
P.S. Oh, and no, you're definitely not too late...we'll choose a winner tomorrow and announce it on Monday! xo