April 25, 2018
Dinner, Lunch, Main Dish,
Fish, Tuna, Vegetables, Corn, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Bake more
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"A recipe from our daily newspaper The West Australian with a couple of changes to suite us - the original recipe was for tuna which we don't liked and called for a finely chopped onion which the DH has an intolerance to but could sub spring/green onion. Times are estimated. Since making this I have made changes after experimenting with a one serve size (using a small baking dish and cooking time was 30 minutes for 1 serve but definitely needs 40 to 45 for a full serve.) I also tried it using frozen corn defrosted and found I had to use about 50 grams taking into account that there was no liquid to drain)."
Preheat oven to 180C (160C fan forced).
Lightly grease a 6 cup capacity casserole dish with cooking spray. and spread salmon evenly over the base of the dish.
Whisk eggs and milk in a large bowl and add flour, spring onion, corn, cheese and parsley and season with salt and pepper and mix well to combine and pour over the salmon.
Bake for 40 minutes or until mixture is set and serve with a mixed garden salad.
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