Rice Crusted Salmon Bake

perspective canned salmon and rice into this budget-friendly bake that the summative intimates will enjoy.

The ingredient of Rice Crusted Salmon Bake

• 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 blithe dill
• 1 2 cup grated cheddar cheese

The Instruction of rice crusted salmon bake

• preheat oven to 180u00b0c 160u00b0c fan forced cook rice following packet directions tally up rice butter and egg in a bowl
• grease a 5cm deep 18cm x 28cm base ovenproof dish press rice fusion on top of higher than base and sides of dish summit zenith behind salmon
• complement milk mayonnaise and mustard in a saucepan higher than medium high heat cook whisking for 2 to 3 minutes or until going on for boiling cut heat to medium
• augment cornflour and 2 tablespoons chilly frosty water in a bowl demonstrate cornflour fusion into milk mixture cook stirring for 5 minutes or until union boils and thickens cut off surgically remove from heat stir up in lemon juice and dill season taking into consideration salt and pepper cool slightly spoon milk mixture exceeding salmon sprinkle behind cheese bake for 30 to 35 minutes or until golden stand for 10 minutes serve

Nutritions of Rice Crusted Salmon Bake

calories: 403 671 calories
calories: 19 grams fat
calories: 8 grams saturated fat
calories: 37 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 20 grams protein
calories: 110 milligrams cholesterol
calories: 518 11 milligrams sodium
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calories: nutritioninformation