Curry salmon slice

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Curry salmon slice

(37) Rate it

  • 0:15 Prep
  • 0:40 Cook
  • 6 Servings
  • Capable cooks

Make it mild or spice things up a little – that’s the beauty of this golden savoury slice.

Featured in
Evaporated milk recipes, Pantry recipes

Ingredients

  • Olive oil, to grease
  • 300g (2 cups) cooked white long-grain rice
  • 1 x 415g can red salmon, drained, skin and bones removed, flaked
  • 1 x 375ml can creamy evaporated milk
  • 2 eggs, lightly whisked
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh dill
  • 1-2 teaspoons curry powder
  • 80g (1 cup) coarsely grated cheddar
  • Sea salt flakes
  • Mixed salad leaves (optional), to serve

Method

  • Step 1
    Preheat oven to 170°C. Brush a 2L (8-cup) capacity baking dish with oil to lightly grease.
  • Step 2
    Place the rice, salmon, milk, egg, oil, dill, curry powder and half the cheddar in a large bowl. Season with salt and pepper. Stir until well combined.
  • Step 3
    Pour the mixture into the prepared dish and spread to the edges. Sprinkle with remaining cheddar. Bake in oven for 40 minutes or until set. Season with sea salt and pepper. Cut into pieces. Serve with mixed salad leaves, if desired.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1560 kj

    Energy

  • 22g

    Fat Total

  • 9g

    Saturated Fat

  • 24g

    Protein

  • 139mg

    Cholesterol

  • 394.89mg

    Sodium

  • 7g

    Carbs (sugar)

  • 20g

    Carbs (total)

All nutrition values are per serve
  • Author: Reader recipe
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste

Source: taste.com.au

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