Red Salmon Slice

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"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)."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

ImPat

OOPS in wrong recipe.

review by:
(27 Apr 2018)