Salmon and Swiss cheese are baked together in this rice-crushed pie that’s as good cold as it is hot.


  • To serve cold, let pie cool completely, wrap and refrigerate for at least 8 hours, until chilled, or for up to 2 days.
  • Like tuna and other coldwater fish, salmon contains healthy omega-3 fatty acids.
  • Preheat oven to 375◦ F (190◦ C)
  • 9-inch (23 cm) glass pie plate, greased
Makes 6 servings
Cooking time: n/a


  • ¼ tsp  salt  1 mL
  • ½ cup  long-grain white rice  125 mL
  • 2 tsp  margarine or butter  10 mL
  • 1 cup  finely chopped celery  250 mL
  • ¼ cup  finely chopped onion  60 mL
  • 2  eggs, beaten, divided  2
  • Pinch  freshly ground black pepper  Pinch
  • ½ cup  shredded Swiss cheese  125 mL
  • 1  can (7½ oz/213 g) salmon, with liquid, flaked 1
  • ½ cup  skim milk  125 mL
  • Pinch  curry powder  Pinch
  • Pinch  ground nutmeg  Pinch
  • Pinch  ground cinnamon  Pinch


  1. In a saucepan, bring 1½ cups (375 mL) water and salt to a boil over high heat. Add rice and return to a boil. Reduce heat to low, cover and simmer for about 15 minutes or until liquid is absorbed and rice is almost tender.
  2. In a skillet, melt margarine over medium-high heat. Sauté celery and onion for 4 minutes or until softened.
  3. Stir half the eggs and pepper into rice. Press rice onto bottom and sides of prepared pie plate to form a crust. Sprinkle half the cheese over rice. Spread half the celery mixture and all of the salmon on top. Top with the remaining celery mixture and cheese.
  4. In a bowl, whisk together the remaining eggs, milk, curry powder, nutmeg and cinnamon. Pour over ingredients in pie plate.
  5. Bake in preheated oven for 30 to 35 minutes or until a tester inserted in the center comes out clean. Let cool for 5 minutes, then cut into 6 wedges. 


Canada’s Choice per Serving: 1 Carbohydrate, 1½ Meat & Alternatives, 1 Fat

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011,

Nutritional Information

Per Serving
Calories 204
Total Fat 10 g
Saturated Fat g
Cholesterol 81 mg
Sodium 325 mg
Carbohydrates 15 g
Fiber 1 g
Protein 13 g

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