Savory Pacific Salmon and Rice Bake
Indulge in the delightful flavors of the Pacific Northwest with this Savory Salmon and Rice Bake. This comforting dish combines tender salmon with perfectly cooked long-grain rice, fresh vegetables, and a hint of spices to create a hearty and satisfying meal. Perfect for a family dinner or a gathering with friends, this recipe is easy to prepare and is sure to impress with its rich flavors and beautiful presentation. Serve warm with a fresh salad for a complete meal that everyone will love!
N/A
Servings
328
Calories
14
Ingredients
Ingredients
water
1 1/2 cups (boiled)
salt
1 teaspoon (added to boiling water)
long grain rice
1/2 cup (uncooked)
margarine or butter
2 tablespoons (divided)
celery
1 cup (finely chopped)
onion
1/4 cup (finely chopped)
eggs
2 (beaten)
fresh ground pepper
to taste
shredded Swiss cheese
1/2 cup
canned salmon
1 (7 3/4 ounce) can (undrained and flaked)
low-fat or skim milk
1/2 cup
nutmeg
1 pinch
curry powder
1 pinch
cinnamon
1 pinch
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a medium saucepan, bring 1 1/2 cups of water and 1 teaspoon of salt to a boil. Add the long grain rice, stir, and return to a boil. Cover, reduce the heat to low, and simmer for about 15 minutes, or until all water is absorbed and the rice is tender.
3
While the rice is cooking, grease a 9-inch pie plate with 1 teaspoon of margarine or butter.
4
In a frying pan, melt the remaining margarine over medium heat. Add the finely chopped celery and onion, and sauté for about 4 minutes or until the mixture is tender and fragrant.
5
In a large bowl, beat 1 egg and season with fresh ground pepper. Mix in the cooked rice until well combined.
6
Press the rice mixture evenly onto the bottom and sides of the greased pie plate to form a crust.
7
Sprinkle half of the shredded Swiss cheese over the rice crust.
8
Layer half of the celery and onion mixture over the cheese, followed by the flaked salmon. Top with the remaining celery mixture and Swiss cheese.
9
In a separate bowl, whisk together the remaining egg, milk, nutmeg, curry powder, and cinnamon until well blended. Pour this mixture evenly over the layered ingredients in the pie plate.
10
Bake in the preheated oven for 30 to 35 minutes, or until a tester inserted in the center comes out clean.
11
Remove from the oven and cool for 5 minutes before slicing.
12
Cut into 6 wedges and serve warm.
Nutrition Information
12g
Fat
23g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pacific Salmon and Rice Bake?
It is a comforting Pacific Northwest dish that combines tender salmon, long-grain rice, fresh vegetables, and spices baked into a hearty meal.
What are the primary ingredients in this salmon bake?
The main ingredients include canned salmon, long grain rice, celery, onion, Swiss cheese, eggs, and milk.
What kind of rice is used in this recipe?
The recipe calls for 1/2 cup of uncooked long grain rice.
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
How long does the rice need to simmer?
The rice should be covered and simmered for about 15 minutes until the water is absorbed.
What size pie plate is required for this recipe?
A 9-inch pie plate is used to bake the dish.
How do I prepare the celery and onion?
Both the celery and the onion should be finely chopped and sautéed for about 4 minutes.
How is the rice crust formed?
The cooked rice is mixed with one beaten egg and pepper, then pressed onto the bottom and sides of the greased pie plate.
What type of cheese is used in this salmon bake?
The recipe uses 1/2 cup of shredded Swiss cheese.
Should the canned salmon be drained?
No, the recipe specifies using one 7 3/4 ounce can of salmon, undrained and flaked.
What spices are used in the liquid mixture?
The liquid mixture includes nutmeg, curry powder, and cinnamon.
How many eggs are needed in total?
Two eggs are used: one for the rice crust and one for the liquid filling mixture.
What kind of milk is recommended?
The recipe suggests using 1/2 cup of low-fat or skim milk.
How long does the salmon bake need to stay in the oven?
It should be baked for 30 to 35 minutes.
How do I know when the bake is finished?
The dish is done when a tester inserted in the center comes out clean.
How long should the dish cool before slicing?
Allow the bake to cool for 5 minutes before cutting.
How many servings does this recipe provide?
The recipe yields 6 wedges or servings.
How many calories are in one serving?
Each serving contains 328 calories.
What is the protein content per serving?
There are 14 grams of protein in each serving.
How much fat is in a serving of this dish?
Each serving contains 12 grams of fat.
How many carbohydrates are in a serving?
There are 23 grams of carbohydrates per serving.
Can I use butter instead of margarine?
Yes, the recipe allows for either margarine or butter.
What is the suggested way to serve this dish?
It is recommended to serve the bake warm with a fresh salad.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe and a family-friendly meal.
What is the regional influence for this recipe?
The recipe is inspired by the flavors of the Pacific Northwest.
How much water is needed to cook the rice?
You will need 1 1/2 cups of water.
How is the salmon layered in the dish?
The salmon is layered between Swiss cheese and the sautéed celery and onion mixture.
What tags are associated with this recipe?
Tags include salmon, pie, rice, dinner, comfort food, seafood, and baked.
What is the first step in the instructions?
The first step is to preheat your oven to 375°F (190°C).
How much celery is used?
The recipe calls for 1 cup of finely chopped celery.