Salmon & rice bake with crispy cheese topping & mixed leaves salad
Appliance/Function:
Equipment
- 1 Baking dish
- 1 Large bowl
Ingredients
- oil spray
Batter
- 1 bunch fresh chives or dried
- 1 bunch parsley or dried
- 1 cup parmesan cheese grated
- 1 zucchini
- 1 spring onion
- 1 cup spinach
- 3 eggs
- 420 g salmon in spring water canned
- 250 g pre-cooked basmati rice
- 250 g cottage cheese chives and garlic
- ⅓ cup milk
- 1 cup frozen corn
- 1 tbsp olive oil
To serve
- 2 cups mixed salad leaves
Instructions
Before you start
- Preheat the oven to 180 °C fan bake. Spray a baking dish with oil spray.
Start batter
- Finely chop 1 bunch fresh chives and 1 bunch parsley. Grate 1 cup parmesan cheese. Grate 1 zucchini and place in a tea towel to squeeze out excess liquid. Thinly slice 1 spring onion. Roughly chop 1 cup spinach. Whisk 3 eggs in a large bowl. Drain 420 g salmon in spring water.
Finish batter
- Add half of the chives, half of the parsley, half of the cheese, the zucchini, spring onion, spinach, salmon, 250 g pre-cooked basmati rice, 250 g cottage cheese, 1/3 cup milk, 1 cup frozen corn1 tbsp olive oil into the bowl with the eggs. Season with salt and pepper and stir until well combined.
Cook bake
- Pour the mixture into the prepared baking dish, and sprinkle over the remaining cheese. Bake for 35-40 minutes or until set. Season with salt and pepper.
To serve
- Slice and divide the salmon and rice bake between plates and sprinkle over the remaining chives and parsley. Serve with 2 cups mixed salad leaves on the side, drizzle with your favourite salad dressing.
Nutrition
Calories: 536kcal | Carbohydrates: 35g | Protein: 50g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 240mg | Sodium: 1078mg | Potassium: 951mg | Fiber: 3g | Sugar: 4g | Calcium: 737mg | Iron: 4mg