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Rice-crusted salmon bake
Rice-crusted salmon bake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Create a delicious budget-friendly salmon and rice casserole the whole family will love.
Ingredients:
  • 200.00 gm white long-grain rice
  • 30g butter, chopped
  • 415g can pink salmon, drained, bones and skin removed, flaked
  • 386.25 gm milk
  • 123.75 gm whole-egg mayonnaise
  • 23.40 gm Dijon mustard
  • 20.00 gm gluten-free cornflour
  • 10.60 gm lemon juice
  • 40.00 ml chopped fresh dill
  • 125.00 ml grated cheddar cheese
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Cook the rice according to package instructions, then mix it together with butter and an egg in a bowl.
  • Prepare a 5cm-deep, 18cm x 28cm ovenproof dish by greasing it. Press the rice mixture firmly over the base and sides of the dish, then evenly distribute the salmon on top.
  • In a saucepan over medium-high heat, mix together the milk, mayonnaise, and mustard. Cook while whisking for 2 to 3 minutes until almost boiling. Then, lower the heat to medium.
  • Mix cornflour with 2 tablespoons of cold water in a bowl. Add the cornflour mixture to the milk mixture. Cook and stir for 5 minutes, or until the mixture boils and thickens. Take it off the heat and stir in lemon juice and dill. Season with salt and pepper. Let it cool slightly. Pour the milk mixture over salmon. Sprinkle with cheese. Bake for 30 to 35 minutes until golden. Allow it to rest for 10 minutes before serving.

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