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Salmon Pie with Oat Topping

A variation on the classic crumble dessert, this savory fish pie has a topping of oats and seasonings. It is an ideal recipe for leftover salmon and a great quick-fix for dinner. The "pie" can be baked in any shape of baking dish, but the cooking time may vary. If you are starting with raw fillet or steaks, bake them or poach on the stovetop just until the flesh is opaque through, then let cool, remove the skin and bones, and coarsely flake the salmon.

Ingredients:

• 1 Tbsp. olive oil
• 1 large onion, finely chopped (about 2 cups)
• 1 pound cooked salmon, flaked, skin and bones removed
• 8 ounces plain yogurt (not nonfat)
• 1 cup grated Swiss cheese (about 3 oz.)
• 1 Tbsp. minced fresh dill or 1 tsp. dillweed
• Salt and pepper

Oat Topping

• 3/4 cup rolled oats
• 1/4 cup all-purpose flour
• 1 tsp. minced fresh dill or 1/4 tsp. dillweed
• Pinch nutmeg
• Salt and pepper
• 3 Tbsp. butter, melted

Cooking Instructions:

Heat the olive oil in a medium skillet, add the onion and cook over medium heat until softened and translucent, 3 to 5 minutes. Set aside to cool.

Preheat the oven to 375°F. Put the flaked salmon in a large bowl with the cooled onion, yogurt, cheese, dill, salt and pepper. Stir gently to evenly mix. Spoon the mixture into a 2-quart baking dish.

In a medium bowl, stir together the oats, flour, dill, nutmeg, salt and pepper. Add the melted butter and stir to thoroughly mix. Sprinkle this mixture evenly over the salmon.

Bake the salmon pie in the preheated oven until the topping is nicely browned and the filling is thoroughly heated, 30 to 40 minutes. Let sit for a few minutes before serving. Serve from the baking dish at the table.

Servings Per Recipe: 6 to 8 Cal. 361/Total fat 20g/Sat. 9g/Chol. 70g/Sdm. 99mg/Carbo. 18g/Prot. 28g/Om-3 .7g