Broccoli, Salmon Tray-Bake Slice

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. NOTE - full recipe title is Broccoli, Salmon and Rice Tray-Bake Slice."

Original recipe yields 6 servings


  • Serving Size: 1 (531 g)
  • Calories 775.3
  • Total Fat - 46.6 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 1242.9 mg
  • Sodium - 1482 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3.9 g
  • Protein - 60.9 g
  • Calcium - 253.2 mg
  • Iron - 6.9 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 180C/160C fan forced and then line a 20 x 30cm baking dish with baking paper, allowing the paper to overhang 2cm above the 2 long sides.

Step 2

Heat the oil in a large non-stick frying pan over medium heat and cook the onion, stirring often, for 5 minutes or until soft and then add the garlic and lemon rind and cook, stirring, for 1 minute or until aromatic and now add the kale and cook, stirring, for 1-2 minutes or just until wilted and then set aside to cool.

Step 3

Meanwhile, cook the broccoli in a steamer basket over a saucepan of boiling water for 2 minutes or just until tender and then coarsely chop.

Step 4

Whisk together the eggs, yoghurt and horseradish in a large bowl and add the onion mixture, broccoli, rice, capsicum, salmon and dill and season and then transfer to the prepared dish and smooth the surface and bake for 25-30 minutes or until golden and set and then set aside for 10 minutes to cool.

Step 5

Cut the rice slice into pieces and divide among serving plates and dollop with the horseradish cream and sprinkle with extra dill, season and serve with salad leaves.

Tips & Variations

No special items needed.