Red Salmon Slice
"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)."
Ingredients
Nutritional
- Serving Size: 1 (493 g)
- Calories 1014.5
- Total Fat - 32.6 g
- Saturated Fat - 12.7 g
- Cholesterol - 267.2 mg
- Sodium - 1051.9 mg
- Total Carbohydrate - 127.5 g
- Dietary Fiber - 15.7 g
- Sugars - 6.8 g
- Protein - 55.8 g
- Calcium - 726.8 mg
- Iron - 4.6 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 180C (160C fan forced).
Step 2
Lightly grease a 6 cup capacity casserole dish with cooking spray. and spread salmon evenly over the base of the dish.
Step 3
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.
Step 4
Bake for 40 minutes or until mixture is set and serve with a mixed garden salad.
Tips
No special items needed.