 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I made this tonight and really enjoyed it. It's straight from the back of the can for Honey Boy salmon, a very smooth-tasting pink salmon. Ingredients:
1 can pink salmon |
8-9 slices honey wheat bread, crusts trimmed |
1-1/2 cups grated cheddar |
6 eggs |
3/4 cup milk |
dash hot sauce (opt.) |
1/2 tsp dill weed (or to taste) |
1/4 tsp salt |
1/4 tsp black pepper |
1/4 cup sliced green onion |
1 tablespoon melted butter |
Directions:
1. Drain and flake salmon (deboning opt.).
2. Spray 9 deep-dish pie plate (butter Pam recommended).
3. Cut bread slices diagonally to make triangular pieces.
4. Arrange bread in spiral pattern in pie plate to cover bottom.
5. Arrange remaining triangles point upright around edges to form a crown.
6. Sprinkle 1/2 cup cheese over bread in bottom of plate.
7. Whisk together eggs, milk, hot sauce (if using), dill, salt, and pepper until well combined.
8. Stir in salmon, onion, and remaining 1 cup cheese. Spoon evenly into pie plate. (Don't worry, it won't overflow in the oven.)
9. Brush edges of bread with melted butter.
10. Bake for 35-50 minutes, or until center is set.
11. Check after 15 minutes - if bread is browning too quickly, cover pie with foil.
|
|