Broccoli, Salmon Tray-Bake Slice

Prep Time
Cook Time
Ready In

Recipe: #35624

September 09, 2020

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

Original is 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 by Step Method

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.


No special items needed.

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