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Salmon and rice loaf

  • 0:25 Prep
  • 0:25 Cook
  • 4 Servings


  • 250g microwave white rice
  • 410g can red salmon, drained, bones removed, flaked
  • 1/2 cup grated tasty cheese
  • 4 green onions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1 tablespoon dijon mustard
  • 2 eggs, lightly beaten


  • 1
    Preheat oven to 180°C. Grease a 6cmdeep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
  • 2
    Cook rice following packet directions. Combine salmon, cheese, green onions, parsley, mustard and rice in a large bowl. Add eggs and season with salt and pepper. Stir until well combined.
  • 3
    Spoon mixture into prepared pan. Smooth surface. Bake for 18 to 20 minutes or until set. Allow to cool in pan. Cut loaf into 4 thick slices.

Source: taste.com.au


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