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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to moderate = 180°C. | 2. Drain the salmon and reserve the juice from the tin. Remove any skin and bones from the salmon and seperate the fish into large flakes. | 3. In another bowl, combine the salmon juice and the lemon juice. | 4. Spread 1/4 of the cooked rice into the base of a greased casserole dish. Add 1/3 of the salmon and sprinkle over some of the lemon juice mixture. Next add a layer of tomatoes, sprinkle with salt and pepper and some of the shallots. | 5. Add two more layers of the rice, salmon. tomatoes and shallots. Finish with a layer of rice. | 6. Pour the melted butter over the final rice layer and sprinkle with the cheese. | 7. Bake uncovered for about 30 minutes- should be very hot all the way through. Stand 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pink salmon	440			-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
tomato	3		ripe peeled sliced	125.58	27.846	6.5520000000000005	1.092
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
cheddar cheese	1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.