Simple Salmon Pie
Yes you can! Transforming your favorite store-bought salmon into palate-pleasing pie is a piece of cake. For a dish that's swimming in goodness, give this fabulous fish dish a try tonight. You won't be sorry.
At a glance
1 can (7-1/2 oz.) salmon packed in water, drained and deboned 1/2 cup grated Parmesan cheese 1/4 cup sliced green onions 1 jar (2 oz.) chopped pimientos, drained 1/2 cup low-fat (1%) cottage cheese 1 tbsp. lemon juice 1-1/2 cups low-fat (1%) milk 3/4 cup reduced-fat baking and pancake mix 2 whole eggs 2 egg whites or 1/4-cup cholesterol-free egg substitute 1/4 tsp. salt 1/4 tsp. dried dill weed 1/4 tsp. paprika
Preheat oven to 375 degrees. 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.
Ready in 55 minutes
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