Salmon Perok

This Alaskan-inspired salmon pie is pure comfort food. It doesn’t slice neatly, so scoop it like a shepherd’s pie.

Salmon Perok

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup short-grain brown rice

  • 1

    teaspoon dried thyme

  • ½

    teaspoon salt

  • cups water

  • 1

    tablespoon extra-virgin olive oil

  • 2

    large onions, thinly sliced

  • 1

    cup frozen peas, thawed

  • 1

    pound wild Alaskan salmon fillet, skinned and cut into ½-inch pieces, or three 6- to 7-ounce cans bone less, skinless wild Alaskan salmon

  • 4

    teaspoons white-wine vinegar

  • ¾

    cup white whole-wheat flour

  • ¾

    cup all-purpose flour

  • 1

    teaspoon dried thyme

  • ¼

    teaspoon salt

  • Pinch of, cayenne pepper

  • Pinch of, ground mace, or nutmeg

  • cup extra-virgin olive oil

  • 5

    tablespoons cold water

  • 1

    egg white, beaten

Directions

Step 1 To prepare filling: Combine rice, thyme and 1/2 teaspoon salt in a large saucepan; add water and bring to a boil. Reduce heat to a gentle simmer and cook, uncovered, stirring occasionally, until the rice is a thick porridge, 45 minutes to 1 hour. Step 2 To prepare crust: Meanwhile, combine whole-wheat flour, all-purpose flour, thyme, 1/4 teaspoon salt, cayenne and mace (or nutmeg) in a medium bowl. Add 1/3 cup oil and 5 tablespoons water; stir with a fork until evenly combined. Knead the dough in the bowl a few times and pat it into a disk. Cover (or wrap in plastic) and refrigerate for at least 10 minutes and up to 1 day. Step 3 To finish the filling, heat 1 tablespoon oil in a large skillet over high heat. Add onions and cook, stirring, until lightly browned, 7 to 9 minutes. Reduce heat to medium. Continue cooking until the onions are golden brown, 5 to 10 minutes more. Add a few tablespoons of water, if needed, to release any bits that are sticking to the pan. Remove from the heat. Step 4 When the rice is almost done, position rack in lower third of oven; preheat to 350°F. Step 5 To assemble the pie: Coat a 9-inch deep-dish pie pan with cooking spray. Spread the rice porridge in the pan. Layer the caramelized onions and peas over the rice. Toss salmon and vinegar in a medium bowl. Layer the salmon on top of the peas. Step 6 Roll out the dough into a 12-inch circle and place on the pie. Trim the crust so it overhangs the pan by 1 inch; tuck the overhanging dough under and crimp the edges with a fork. Reroll the dough scraps and cut out a decorative salmon shape (or use a salmon-shaped cookie cutter). Place it on top of the crust. Lightly brush the crust with egg white. Step 7 Bake the pie until the crust is golden, 40 to 50 minutes. Remove from the oven and cool for 10 minutes before serving.


Nutrition

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