Impossibly Easy Salmon Pie

This remarkably easy quiche-like dish uses salmon in
place of tuna for a contemporary light taste. Canned
salmon is available with or without bones. Be sure to
carefully remove the soft bones, if present, before
cooking.

Ingredients
1 can (7-1/2 ounces) salmon packed in water, drained
and deboned
1/2 cup grated Parmesan cheese
1/4 cup sliced green onions
1 jar (2 ounces) chopped pimientos, drained
1/2 cup low-fat (1%) cottage cheese
1 tablespoon 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 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon paprika (optional)

1. Preheat oven to 375°F. Spray 9-inch pie plate with
nonstick cooking spray. Combine salmon, Parmesan cheese,
onions and pimientos in prepared pie plate; set aside.
2. 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, if desired.
3. Bake 35 to 40 minutes or until lightly golden and knife
inserted halfway between center and edge comes out
clean. Cool 5 minutes. Cut into 8 wedges before serving.
Garnish as desired.

Makes 8 servings

Nutrients per Serving (1 pie wedge )
Calories 155
Calories from Fat 34 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 74 mg
Carbohydrate 11 g
Fiber 1 g
Protein 14 g
Sodium 565 mg
Dietary exchanges:
1 Starch
2 Meat