Salmon Pie

• 1 pastry for double-crust pie
• 2 wild alaskan salmon fillets
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves
• 1 bay leaf
• 12 teaspoon parsley
• 14 cup chopped pitted green olives
• 2 tablespoons drained capers
• 1 tablespoon fennel
• 12 tablespoon cinnamon
• 2 cups long grain and wild rice blend
• 12 white cabbage, chopped
• salt and pepper

1. Preheat oven to 350F.
2. Drain tomatoes and put in a medium bowl.
3. Mash Tomatoes into a puree, and drain excess juice.
4. Saute onions and garlic in olive oil.
5. Add the spices, capers, olives and tomato puree.
6. Cook for several more minutes.
7. Arrange salmon in baking dish, and top with tomato mixture.
8. Bake until salmon is flaky and done, approx 25 minutes.
9. Meanwhile, assemble a pie crust, or use a premade crust.
10. Make wild rice, and let it cool.
11. Lightly saute cabbage and salt and pepper to taste.
12. Drain excess liquid from salmon.
13. Arrange wild rice in the bottom of the pie crust.
14. Flake salmon from it's skin, and cover the rice with the salmon and tomato mixture.
15. Top with sauteed cabbage.
16. Cover pie with top crust, and make slits to let steam escape.
17. Bake 1/2 hour, or until crust is golden brown.

pastry, wild alaskan salmon, tomatoes, olive oil, yellow onion, garlic, bay leaf, parsley, green olives, capers, fennel, cinnamon, long grain, white cabbage, salt

Taken from www.food.com/recipe/salmon-pie-185227 (may not work)