This salmon slice is a satisfying recipe that makes weekday lunches or dinners easy. It’s also perfect for picnics.
- Makes12
- Cook time55 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 8 Coles Australian Free Range Eggs
- 250g pkt Coles Microwave Brown Rice & Red Quinoa
- 210g can pink salmon, drained, flaked
- 1 shallot, finely chopped
- 1/2 cup (60g) coarsely grated tasty cheddar
- 1/4 cup (20g) shredded parmesan
- 2 zucchini, coarsely grated
- 1/4 cup chopped basil
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Method
Step 1
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.
Step 2
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.
Recipe tip
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.
Salmon and brown rice slice
- Makes12
- Cook time55 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 8 Coles Australian Free Range Eggs
- 250g pkt Coles Microwave Brown Rice & Red Quinoa
- 210g can pink salmon, drained, flaked
- 1 shallot, finely chopped
- 1/2 cup (60g) coarsely grated tasty cheddar
- 1/4 cup (20g) shredded parmesan
- 2 zucchini, coarsely grated
- 1/4 cup chopped basil
Description
This salmon slice is a satisfying recipe that makes weekday lunches or dinners easy. It’s also perfect for picnics.
Method
Step 1
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.
Step 2
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.