Of course you’re allowed to disagree with me, but I don’t think there is anything daggy about tinned salmon. I love it. Not used as much as it should, you don’t see many recipes cutting round using this tinned fish anymore.
Now this salmon and rice casserole is so easy to make – it’s perfect for lunch or dinner when friends are over. I’ve made it before in a large baking dish but went for the ramekins this time. Why DO I have so many ramekins in the cupboard anyway?
It’s a great meal and another good use for tinned salmon. The easy-to-make white sauce works really nicely with the grated cheese and I throw in some baby spinach to up the veggie intake. Topped off with the deliciously crispy breadcrumb topping – it looks just as good as it tastes.
Give it a try. Teamed up with a green leafy salad, it’s a good recipe to have up your sleeve. Affordable, good for you and made with ingredients that you’re bound to mostly have at home – add some tinned salmon to your shopping list.
Not daggy at all.
salmon + rice bake (makes 8 ramekins or 1 x large casserole)
1 x coffee mug full of long grain rice
1 x brown onion, finely diced
2 x garlic cloves, crushed
90 grams of butter
3 x tablespoons of plain flour
3 x cups of milk
1 x cup of thickened cream
1 x 415 gram tin of red salmon, strained and large bones discarded
1 x small teaspoon of curry powder
1 x cup of grated tasty cheese
Salt and freshly cracked pepper
A good sprinkling of dried parsley (or fresh parsley if you have it)
Juice of half a lemon
A good handful of baby spinach
Dash of olive oil
Canola oil spray, for greasing the ramekins
1/2 cup of breadcrumbs
1/2 cup of Panko breadcrumbs
1/2 cup of tasty cheese
Dash of olive oil
- To cook the rice – bring the rice to the boil in a saucepan with 1 1/2 coffee mugs of water with the lid on. (Then back the heat off to a low simmer and let it cook for 8 minutes until cooked). Set aside to cool.
- Meanwhile, in a saucepan, add a dash of olive oil and sauté the onion and garlic until soft.
- Add the butter and stir around until melted.
- Add the flour and continue to cook until it’s all incorporated with the butter. (It is important to ‘cook off’ the flour when making white sauce so that you don’t get that raw flour taste).
- Gradually pour in the milk whilst continuing to stir until you’ve used up all of the milk and the white sauce is thickening nicely. Take off the heat.
- Next, add the cream, salmon, curry powder, grated cheese, parsley, lemon juice and season with salt and pepper. Stir together.
- Throw in the spinach and mix through.
- Preheat the oven to 200℃ and spray the ramekins with the canola oil spray.
- Divide the rice between the ramekins.
- Next, divide the creamy salmon mixture between the ramekins, to sit on top of the rice.
- Combine the breadcrumbs and cheese together and sprinkle over the top.
- Drizzle a little bit of olive oil over the top and place ramekins on a large baking tray.
- Bake in the hot oven for approximately 30 minutes or until nicely browned on top.
Serve with a green salad.
- You could replace the tasty cheese in the crispy breadcrumb topping with parmesan if you had some.
- This can be made ahead of time and thrown in the oven to warm through just before serving.
- Use red salmon instead of pink as it’s much nicer. It is slightly more expensive, but it’s worth it.
- Use a rectangular or round casserole dish instead of the ramekins.
- I like to use a mixture of breadcrumbs and Panko breadcrumbs to get that really crunchy topping, but obviously normal breadcrumbs are fine. Buy them or make them yourself if you have some leftover bread that needs using up.
- You could also cheat and buy cooked white rice in those microwaveable sachets if you like.
If you make this salmon and rice bake, please leave your comments below. xx