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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Canned salmon recipe from the blog Martha's Kitchen Korner. Ingredients:
1 refrigerator pie crust |
1 (14 ounce) can salmon |
4 tablespoons milk |
2 tablespoons lemon juice |
2 tablespoons chopped onions |
1 1/2 tablespoons chopped parsley |
1 (11 ounce) can condensed new england clam chowder |
Directions:
1. 1 refrigerator pie crust.
2. 1 can salmon.
3. 4 Tbl. milk.
4. 2 Tbl. lemon juice.
5. 2 Tbl. chopped onions.
6. 1 1/2 Tbl. chopped parsley.
7. 1 can condensed clam chowder soup.
8. Preheat oven to 400 degrees. On a piece of waxed paper dusted with flour lay out pie crust. Trim off edges of crust creating a rectangle and set aside. In a bowl flake salmon (be sure to remove skin). Add milk, lemon juice, onions and parsley. Spread evenly over dough. Roll up like a jelly roll. Place on a baking sheet sprayed with non-stick spray. Bake 30 minutes. Cool slightly before slicing. Spoon heated soup over each slice when served.
9. Changes - Use crab meat or tuna instead of salmon. Use cream of shrimp soup instead of clam. Add chopped celery and/or bell peppers to salmon.
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