Rice-crusted salmon bake

Recipes / Fish

Turn canned salmon and rice into this budget-friendly bake that the whole family will enjoy.

Recipe «Rice-crusted salmon bake» presented in category Recipes / Fish, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup white long-grain rice, 30g butter, chopped, 1 egg, lightly beaten, 415g can pink salmon, drained, bones and skin removed, flaked, 1 1/2 cups milk , 1/2 cup whole-egg mayonnaise, 1 tbsp Dijon mustard, 2 tbsp gluten-free cornflour , 2 tsp lemon juice, 2 tbsp chopped fresh dill, 1/2 cup grated cheddar cheese.

Ingredients:

  • 1 cup white long-grain rice 
  • 30g butter, chopped 
  • 1 egg, lightly beaten 
  • 415g can pink salmon, drained, bones and skin removed, flaked 
  • 1 1/2 cups milk 
  • 1/2 cup whole-egg mayonnaise 
  • 1 tbsp Dijon mustard 
  • 2 tbsp gluten-free cornflour 
  • 2 tsp lemon juice 
  • 2 tbsp chopped fresh dill 
  • 1/2 cup grated cheddar cheese 

Instructions

  1. Preheat oven to 180°C/160°C fan-forced. Cook rice following packet directions. Combine rice, butter and egg in a bowl.
  2. Grease a 5cm-deep, 18cm x 28cm (base) ovenproof dish. Press rice mixture over base and sides of dish. Top with salmon.
  3. Combine milk, mayonnaise and mustard in a saucepan over medium-high heat. Cook, whisking, for 2 to 3 minutes or until nearly boiling. Reduce heat to medium.
  4. Combine cornflour and 2 tablespoons cold water in a bowl. Stir cornflour mixture into milk mixture. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in lemon juice and dill. Season with salt and pepper. Cool slightly. Spoon milk mixture over salmon. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 10 minutes. Serve.