CHEESE & SALMON BAKE
COOKBOOK: Super Food Ideas (July 2009)
This recipe was not only super easy to make but absolutely delicious! Im not into the canned salmon but it really was perfect for this recipe. Red salmon is much more expensive than the pink salmon and I don’t think there is much difference in which one you use for this recipe.
It was successful and everyone loved it!
2 tablespoons of plain flour
2 cups of milk
1 1/2 cup grated tasty cheese
415g can red salmon, remove bones and flake
1 cup shallots, sliced
1/2 cup frozen peas
1 teaspoon lemon rind
Pepper , 1 tablespoon
3 cups cooked white rice
1 cup cooked white rice (extra)
extra cheese, grated
Rice: after you boil place a tablespoon of butter in bowl and mix well after rice is cooked and drained. Set aside one cup of rice.
Melt some butter in frying pan and fly shallots lightly. Add frozen peas and fry lightly, add salmon and mix well. take off heat. Transfer to a deep bowl.
Melt butter in a saucepan over medium heat until foaming. Add flour, stir until it removes from side of pan. Add milk, 1/4 cup at a time, stirring constantly. Add pepper and lemon rind and mix well. Keep stirring until thickens. Take off the heat and add cheddar cheese. Stir until it melts.
Mix the 3 cups of rice with the salmon mix and mix well. Add the cheese sauce and combine.
Take a large medium casserole dish and add the 1 cup of rice to the bottom to form a base. Add the salmon and cheese mix over the rice base and smooth. Add grated cheese and bake in moderate oven for 30mins or until golden. Top with parsley. Cut in slices and serve.