Salmon Perok

By ladydee009

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

Ingredients

• 3/4 cup short-grain brown rice
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 6 1/2 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 1/2-inch pieces, or three 6- to 7-ounce cans bone less, skinless wild Alaskan salmon
• 4 teaspoons white-wine vinegar
• 3/4 cup white whole-wheat flour
• 3/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• Pinch of, cayenne pepper
• Pinch of, ground mace, or nutmeg
• 1/3 cup extra-virgin olive oil
• 5 tablespoons cold water
• 1 egg white, beaten

Preparation

Step 1

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.