This salmon slice is a satisfying recipe that makes weekday lunches or dinners easy. It’s also perfect for picnics.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Whisk the eggs in a large bowl. Add the rice, salmon, shallot, cheddar, parmesan, zucchini and basil and stir to combine. Season. Pour into the lined pan and smooth the surface.
Bake for 55 mins or until just set in the centre. Set aside to cool slightly. Cut into pieces and serve warm or at room temperature. Store in an airtight container in the fridge for up to 4 days.
Serve with basil leaves
COOK. STORE. SAVE.
Use it up: Got some spring onion in the fridge? Use it instead of the shallot in this recipe.
Clever storage: To prolong the life of fresh basil, trim the stems then place in a jar filled with water like you would a bouquet of flowers. Cover with a plastic bag and place in a cool place, refreshing the water every 2-3 days.