So with that preamble, no one should be surprised at the goodies coming your way today. What I propose is a simple, wholesome weeknight meal - in - a - crust that can be thrown together simply with a salad on the side, with all the rich goodness of salmon and potatoes and less money out of your pocket. Yes, people, I'm talking canned salmon. It's easy, cheap, and just as healthy, and it's an excellent staple pantry item. Mash the bones in too for the extra calcium! The buttermilk (which everyone knows by now is actually low-fat) gives the filling a creamy texture and a tang that blends perfectly with the herbs.
Coast to Coast Canada Pie
6 red potatoes, unpeeled, chopped
1 small onion, minced
2 cloves garlic, minced
1 tablespoon olive oil
1 (6 oz) can salmon, undrained
1 teaspoon dried thyme
1 teaspoon dried dill
½ cup buttermilk
Pastry for a 9" two-crust pie, divided
1 tsp each salt and pepper
- Preheat oven to 400 degrees F. Line a pie plate with one of the crusts.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
- In a medium saucepan, cook onions and garlic in olive oil over medium heat until vegetables become transparent in color.
- Add onion/garlic mixture, salmon, thyme and dill to cooked potatoes. Mash all together with the buttermilk bringing about a mashed potato consistency.
- Spread evenly into pie shell.
- Place second pie shell over top of salmon mixture and cinch. Prick top shell with a fork.
- Bake on lower rack of oven for 45 minutes
I also wanted to take a moment and thank Valerie over at More Than Burnt Toast for her kind comments yesterday regarding my health. I am feeling better today, and hope to keep it going!