SALMON AND TOMATO BAKE
An easy baked dish with layered salmon, rice and tomato. As a bonus it is gluten free as it has no flours used in the recipe
Provided by Jubes
Categories Australian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to moderate = 180°C.
- Drain the salmon and reserve the juice from the tin. Remove any skin and bones from the salmon and seperate the fish into large flakes.
- In another bowl, combine the salmon juice and the lemon juice.
- Spread 1/4 of the cooked rice into the base of a greased casserole dish. Add 1/3 of the salmon and sprinkle over some of the lemon juice mixture. Next add a layer of tomatoes, sprinkle with salt and pepper and some of the shallots.
- Add two more layers of the rice, salmon. tomatoes and shallots. Finish with a layer of rice.
- Pour the melted butter over the final rice layer and sprinkle with the cheese.
- Bake uncovered for about 30 minutes- should be very hot all the way through. Stand 5 minutes before serving.
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