Serve this with steamed vegetables and boiled potatoes for a delicious, light dinner.
Sun Oven Salmon Pie
For the Pie:
2 cans (7 1/2-ounce) red sockeye salmon, drained, skin removed
1/4 cup dry bread crumbs
1 onion, finely chopped
1 egg, lightly beaten
2 tablespoons milk
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
For the Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup milk
2 tablespoons chopped fresh dill
Set Sun Oven out to preheat. Spray a 9-inch springform pan with cooking spray, set aside.
In a large bowl, mix together the salmon, bread crumbs, onion, egg, milk, lemon juice, parsley, salt, and pepper until well combined. Press the mixture into the prepared pan. Cover with a lid or aluminum foil and bake in the Sun Oven until firm, 1 to 1 1/2 hours. Let rest in the pan five minutes. Run a knife around the edges and release the side.
Prepare the sauce while the pie is baking.
Melt the butter in a sauce pan over medium heat. Add the flour, salt, and pepper. Cook stirring constantly, until the flour is lightly toasted, about 1 minute. Gradually whisk in the milk. Continue cooking and stirring until the sauce thickens, about 5 minutes. Stir in the dill. Serve sauce over the salmon.