Sign up for special offers and be the first to know when we’re available in your neighborhood!
We’re committed to keeping the oceans and your inbox free from unnecessary junk - we promise not to spam you.
Thanks for signing up!
Please wait (up to a minute) while we process your order.
Adapted from Eating Well Magazine
¾ cup short-grain brown rice
1 teaspoon dried thyme
½ teaspoon salt
6½ cups water
1 tablespoon extra-virgin olive oil
2 large onions, thinly sliced
1 cup frozen peas, thawed
1 pound wild salmon fillet, skinned and cut into ½-inch pieces, or ½ pound smoked salmon bites
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
â…“ cup extra-virgin olive oil
5 tablespoons cold water
1 egg white, beaten
To prepare filling: Combine rice, thyme and ½ 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.
To prepare crust: Meanwhile, combine whole wheat flour, all-purpose flour, thyme, ¼ teaspoon salt, cayenne and mace or nutmeg in a medium bowl. Add â…“ 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 and refrigerate for at least 10 minutes, or wrap in plastic for up to 1 day.
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.
When the rice is almost done, position rack in lower third of oven; preheat to 350°F.
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. Roll 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. Re-roll 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. Bake the pie until the crust is golden, 40 to 50 minutes.
Remove from the oven and cool for 10 minutes before serving.
Make Ahead Tip: Prepare rice (Step 1) and dough for crust (Step 2), cover and refrigerate separately for up to 1 day.