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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Found this recipe using canned salmon . Ingredients:
1 (15 ounce) can salmon, drained and picked over |
1 cup rice |
1 egg |
2 tablespoons butter |
salt |
pepper |
3 tablespoons butter |
2 tablespoons plain flour |
1 1/2 cups milk |
1 1/2 tablespoons curry powder (less if strong curry) |
2 teaspoons lemon juice |
2 tablespoons chopped parsley |
1 egg |
1 cup grated swiss cheese or 1 cup cheddar cheese |
1/3 cup mayonnaise |
Directions:
1. Cook rice in boiling water, drain. Combine rice with butter, salt, pepper & egg. Grease 8 inch baking dish, put rice mixture over base & sides.
2. Arrange drained salmon over rice base.
3. In a pan on the stove, melt extra butter, add flour & curry powder.
4. Stir till smooth. Cook 1 minute.
5. Remove from heat. Add milk gradually stirring till smooth.
6. Add mayonnaise, return to heat.
7. Stir till sauce boils and thickens.
8. Add lemon juice & parsley.
9. Reduce heat & simmer 1 minute.
10. Remove from heat. Cool slightly. Add beaten egg.
11. Spoon mixture evenly over salmon.
12. Sprinkle with grated cheese.
13. Bake in a moderate oven 25-30 minutes, until brown on top.
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