Salmon Pie

Name: Salmon Pie
Ingredients: 1 pastry for double-crust pie; 2 wild alaskan salmon fillets; 1 (28 ounce) can diced tomatoes; 2 tablespoons olive oil; 1 yellow onion, diced; 3 garlic cloves; 1 bay leaf; 12 teaspoon parsley; 14 cup chopped pitted green olives; 2 tablespoons drained capers; 1 tablespoon fennel; 12 tablespoon cinnamon; 2 cups long grain and wild rice blend; 12 white cabbage, chopped; salt and pepper

15 ingredients

17 steps

Ingredients

1 pastry for double-crust pie
2 wild alaskan salmon fillets
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves
1 bay leaf
12 teaspoon parsley
14 cup chopped pitted green olives
2 tablespoons drained capers
1 tablespoon fennel
12 tablespoon cinnamon
2 cups long grain and wild rice blend
12 white cabbage, chopped
salt and pepper

Directions

1

Preheat oven to 350F.
2

Drain tomatoes and put in a medium bowl.
3

Mash Tomatoes into a puree, and drain excess juice.
4

Saute onions and garlic in olive oil.
5

Add the spices, capers, olives and tomato puree.
6

Cook for several more minutes.
7

Arrange salmon in baking dish, and top with tomato mixture.
8

Bake until salmon is flaky and done, approx 25 minutes.
9

Meanwhile, assemble a pie crust, or use a premade crust.
10

Make wild rice, and let it cool.
11

Lightly saute cabbage and salt and pepper to taste.
12

Drain excess liquid from salmon.
13

Arrange wild rice in the bottom of the pie crust.
14

Flake salmon from it's skin, and cover the rice with the salmon and tomato mixture.
15

Top with sauteed cabbage.
16

Cover pie with top crust, and make slits to let steam escape.
17

Bake 1/2 hour, or until crust is golden brown.