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Salmon Herb Pie

The "crust" for this quick and easy "pie" is made from a layer of whole wheat couscous. Couscous is a tiny, precooked pasta from Morocco. All you need to do to enjoy its global flavor is add boiling water and it's ready in three minutes. Even better, whole-wheat couscous has all the nutrition of 100 percent whole grain. The soaked couscous is topped with a layer of herbed cheese, mixed vegetables, canned salmon and mozzarella, and warmed through in a hot oven. Hint: you will need a little vegetable oil to coat the pie pan.

Recipe by Canned Food Alliance
american, dinner, nut free, main-dish, memorial day


  • 1 cup whole wheat couscous
  • 1 package (5.2 oz) herbed cream cheese, such as Boursin, room temperature
  • 1 can (14.5 oz) spinach drained
  • 1 can (14.75 oz) pink salmon, drained
  • 1/4 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 450°F.
  2. Coat a 9 1/2-inch pie plate with a little vegetable oil (about 1 teaspoon).
  3. Spread the couscous over the bottom of the dish and pour 1 cup boiling water over top.
  4. Stir to moisten and spread in an even layer.
  5. Spoon the herbed cream cheese in small spoonfuls over the couscous, leaving 1/4 inch border all around. Scatter the spinach and salmon over top of the cream cheese, and top with mozzarella cheese.
  6. Bake for 10 minutes until cheese is melted and the pie is hot through.
  7. Cut in wedges and serve.