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Salmon Dill Pie With Rice Crust

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“This dish can be made with leftover cooked salmon or canned or leftover cooked tuna or crab meat. Very, very good!!”

Ingredients Nutrition

  • 2 12 cups cooked rice, cooled
  • 6 eggs
  • cooking spray
  • 2 teaspoons oil
  • 23 cup onion, diced
  • 12 cup celery, diced
  • 23 cup fat-free evaporated skim milk
  • 1 tablespoon fresh dill (or 1 tsp. dried dill) or 1 tablespoon parsley, chopped (or 1 tsp. dried dill)
  • 1 (170 g) can salmon, drained
  • 34 cup swiss cheese, low-fat, shredded


  1. Stir together rice and one whisked egg. Spray 9-inch pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate.
  2. Heat oil in non-stick skillet. Cook onion and celery, stirring occasionally, until soft, about 5 minutes.
  3. Whisk together remaining eggs, evaporated milk, dill, salt and pepper in large bowl.
  4. Stir in onion mixture, salmon and half of the cheese. Spread in rice crust. Top with remaining cheese.
  5. Bake in preheated 375F oven until knife inserted in center comes out clean, about 30-35 minutes.

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