King Salmon Pirok

Recipe by

Chelsey Hartzell

Number of Servings:


Total Time:

2 hours

Active Time:

1 hour

Inactive Time:

1 hour


Pie Filling:
1 cup uncooked brown rice
1/2 lb bacon
3 cups of green cabbage
2 large carrots
1 cup of frozen corn
1/2 of a large onion into thin slices
12oz of King Salmon
32 oz vegetable broth
1 1/2 cups parmesan cheese
Cayenne pepper to taste
Black pepper to taste

Pie Crust:
2 cups all-purpose flour
1sp salt
1/4 tsp sugar
6oz chilled butter cut into ½ inch bits
4tbsp chilled shortening
1/2 cup iced water

2 tbsp bacon grease
2 tbsp butter
4 tbsp flour
Black pepper to taste
Vegetable broth



To make Pie Crust:
Preheat oven to 425 F. Combine Flour, salt, sugar, butter and shortening into a large mixing bowl. Fold together until mixture looks like oatmeal flakes. Gradually add water to make the dough. Press dough into a ball. Cut in half. Roll out one half and place in greased pie dish. Poke holes in dough. Bake for 17 minutes. Let rest. Roll out the remaining half of dough and refrigerate until ready to cover the pie.

To Prepare Pie Filling:

Place 1 cup of uncooked brown rice in a pot with 2 cups of water. Cook on medium heat until brought to a boil. Cover and reduce heat. Let simmer for 45-50 minutes. Add a 1/2 cup of vegetable broth periodically and stir to keep the rice wet.

Cook 1/2 lb bacon. (Set aside bacon grease for the roux)

Cut 3 cups of green cabbage into chunks. Boil for 15 minutes and strain.

Peel 2 large carrots and cut into small pieces. Boil carrots for 8 minutes and strain.

Boil 1 cup of frozen corn for 5 minutes and strain.

Cut 1/2 of a large onion into thin slices. Place 3tbsp of olive oil in a large sauté pan. Add onion and cook on medium heat until onions are soft and start to turn dark golden brown.

Cut 12oz of King Salmon into small strips. Place 3tbsp of olive oil in a large sauté pan. Add Salmon and cook on medium heat until Salmon is cooked through.

To make Roux:
Melt butter and bacon grease in a large size pan on low to medium heat. Whisk in flour. Allow it to bubble for at least one minute. Gradually add vegetable broth until sauce reaches desired consistency. Add black pepper to taste.

To Make Pie Filling: Combine rice porridge, bacon, cabbage, carrots, corn, caramelized onions, and King Salmon in a large mixing bowl. Sprinkle in 1/2 tbsp- 1 tbsp cayenne pepper. Add Roux and mix all together.

Preheat oven to 425 F. Place filling in the pie dish with the cooked pie crust. Top with a generous amount of grated parmesan cheese. Cover pie with remaining pie crust. Poke holes in the top of the pie crust and crimp edges to make a pie rim.

Cover with tin foil and bake for 30 minutes.

Remove tin foil. Add grated parmesan cheese to the top and bake uncovered for 10 more minutes or until crust is golden brown.

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