Salmon Tamale Pie

Salmon tamale pie.
  • 2 pounds salmon steaks or fillets
  • 1 cup yellow corn meal
  • 3 cups water
  • 4 teaspoons salt
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 5 tablespoons butter or other fat, melted
  • 3 cups canned tomatoes
  • 2 teaspoons chili powder
  • 2 tablespoons flour
  • 18 large ripe olives, pitted and sliced
  1. Cut the salmon into one half inch cubes.
  2. Cook corn meal, water and 1-1/4 teaspoons of the salt over boiling water for 30 minutes.
  3. Pour into a loaf pan and allow to set.
  4. Cook green pepper and onion in 3 tablespoons of the butter for 5 minutes.
  5. Add tomatoes, remaining salt and chili powder.
  6. Simmer 20 minutes.
  7. Add salmon cubes to the tomato mixture and simmer 10 minutes longer.
  8. Make a paste of the flour and remaining 2 tablespoons of butter; stir into the mixture.
  9. Add ripe olives.
  10. Line a well greased casserole with one-eighth to one-quarter inch thick slices of corn meal.
  11. Pour in salmon mixture; cover with remaining slices of corn meal.
  12. Bake in a moderate oven, 375° F, for about 40 minutes or until brown.
Serves 6.

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