Monday, May 2, 2011

Sweet Potato Salmon Pie

There are so many different versions of this pie out there, but we always enjoyed a version my brother often made. His called for a typical buttery flaky crust, just like my Mom's crust, but I decided to use sweet potatoes and lighten this up a bit. I'm a big fresh sockeye fan here, and serve it weekly and though we seldom eat anything out of a can, this dish was surprisingly tasty, affordable and heart healthy too. Canned salmon is loaded with vitamins, minerals, and healthy Omega 3 fatty acids.

While it’s costing a tad more than it used to, actually a lot more, but hey, what isn't these days? It is still trumping tuna for price where I shop. I’m talking about canned salmon. It’s still within the realm of affordable, can be stocked up on and stored without a freezer, and believe it or not, is remarkably versatile. Canned salmon is pretty much on par with fresh salmon nutritionally, and it costs much less. An affordable option? Alaskan salmon will run you only $4.19 for a 13-ounce can. At least that's what I just paid for some.

And take this to heart-- An Italian study showed that people who eat fresh or canned salmon twice a week were 30 percent less likely to have had heart attacks than those who ate fish less than once per week.

Sweet Potato Salmon Pie

3 cups mashed potatoes
1 onion, chopped
1/4 green pepper, diced small
2 cloves garlic, minced
2 - 13 oz cans Sockeye salmon- drained, skinned and I remove any large bones
2 scallions, minced
white pepper
2 sweet potatoes, peeled and sliced
olive oil
dry herbal blend- thyme, parsley, rosemary & savory
smoked paprika

Clean the salmon and add it to the mashed potatoes. Add onions, garlic, peppers, scallions and seasoning.

Peel and slice sweet potatoes and toss in a bowl with a drizzle of olive oil and the herb blend. Toss the slices well to coat.

In a two quart baker put the salmon mixture, and layer the sweet potato slices in a circular pattern around the top of the pie. Drizzle just a bit of olive oil over all and sprinkle on a bit of paprika. Pop into a 400 degree oven for ten minutes. Then lower oven to 350 degrees and continue baking until just golden brown on top. Enjoy!


~~louise~~ said...

What a delectable pie, Jady! The sweet potatoes are a welcome addition and surely added to the vitamin power!

I always have a can of salmon in the cupboard. As a matter of fact, Salmon is a costly commodity in Idaho and since I try to introduce the kids to a "new" food each time I visit, canned salmon (in little salmon cakes disguises) and sole were both successes on the menu this visit.

Thank you so much for sharing...Marion is going to LOVE this!!!

Karen said...

Phew... salmon *and* sweet potatoes... talk about healthy! I use canned salmon always for making salmon patties. I've always thought it was very good.