Impossibly Easy Salmon Pie
Tamsey
I tried the following recipe because Al brought home a small (about 7 oz) jar of canned salmon from a friend at work who had more salmon than they know what to do with. (a relative had taken a trip to Alaska.) The jar sat in my cupboard for about 6 months before I found this recipe. It is really good, and worth the wait. I think you could make it with tuna too, though I haven’t tried it.
| 1 7 ½ oz can salmon, drained and deboned ½ cup grated parmesan cheese ¼ cup sliced green onion 1, 2oz jar chopped pimento, drained ½ cup cottage cheese 1 TBL lemon juice 1 ½ cup milk ¾ cup Bisquick 2 eggs 2 egg whites ¼ tsp dill weed ¼ tsp salt ¼ tsp paprika (optional) |
 Not quite a salmon, but impressive. |
Preheat over the 375. Spray 9” pie plate with non-stick cooking spray. Combine salmon, Parmesan cheese, onions and pimento in pie plate.
Combine cottage cheese and lemon juice in blender or food processor; puree until smooth. Add milk, bisquick, eggs, egg whites, dill and salt. Blend 15 seconds. Pour over salmon mixture. Sprinkle with paprika.
Bake for 35 to 40 minutes, or until knife inserted halfway between center and edge comes out clean. Cool five minutes.