Salmon-Rice Pie with Olive Sauce

Canned salmon and cooked rice bind together with beaten eggs into a savory pie that bakes up firm enough to cut into wedges. Lemon juice, celery, parsley, and onion give the filling brightness and crunch, while the eggs hold everything together as the pie sets in the oven.

The olive sauce is what makes this worth talking about. A simple butter-flour roux gets thinned with milk into a creamy white sauce, then sliced pimiento-stuffed olives and a touch of mustard get stirred in. That briny, tangy sauce spooned over each warm wedge brings the whole dish to life.

This is pantry cooking at its best. Canned salmon, cooked rice, eggs, and a jar of olives turn into a satisfying dinner with minimal effort.

Chef Tips

• Flake the canned salmon well and remove any skin or large bones before mixing with the rice.
• Use hot, freshly cooked rice. Cold leftover rice clumps and doesn’t bind as well with the eggs.
• Butter the pie pan generously. The rice mixture sticks if you skip this step.
• Stir the milk into the roux slowly and constantly to avoid lumps in the olive sauce.

Variations

• Use canned tuna instead of salmon for a milder flavor.
• Add diced bell pepper or a pinch of Old Bay seasoning to the filling for more depth.
• Top each wedge with a squeeze of fresh lemon and chopped dill instead of the olive sauce for a lighter finish.