Creamy Salmon Slice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 216.2
- Total Fat: 10.7 g
- Cholesterol: 89.0 mg
- Sodium: 227.2 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.5 g
- Protein: 24.0 g
View full nutritional breakdown of Creamy Salmon Slice calories by ingredient
Introduction
N.B. All cup measurements are US cup sizes!!Slice will cut better if left to rest for 10 minutes and can be eaten hot or cold. N.B. All cup measurements are US cup sizes!!
Slice will cut better if left to rest for 10 minutes and can be eaten hot or cold.
Number of Servings: 6
Ingredients
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410g can, Pink Salmon, drained and flaked
1/2 cup grated low fat mozzarella cheese (divided)
2 spring onions, finely sliced
3 cup grated cauliflower,
3/4 cup ricotta cheese low fat (divided)
1 egg, beaten
2 Tbs grated Parmesan cheese
1 tomato, sliced
1/4 cup loosely packed basil leaves (optional)
Seasonings of choice - eg - lemon or orange zest, lemon thyme, lemon myrtle, seafood sprinkle, salt free spice mix etc)
Directions
Preheat oven 170C
In a medium bowl combine Pink Salmon,1/4 cup mozzarella cheese, and 1/4 cup ricotta cheese with seasonings of choice.
In microwave container combine cauliflower and spring onion, add 2 Tbs water, cover and cook on High 4 min or until crisp cooked, shake dish and stand 5 min. Drain very well (put in a strainer and press water out)
Return cauliflower to microwave dish and cook on High 1 min (to dry out fully)
Add 1/2 cup ricotta cheese, parmesan cheese and egg to cauliflower. Stir well to combine, add seasonings and mix well.
Press mixture firmly into base of a greased oven proof dish. Spoon over salmon mixture, arrange tomato slices and basil leaves over and sprinkle with remaining mozzarella cheese.
Bake in preheated oven at 170C for 25 - 30 minutes until lightly golden and heated through.
Stand at least 10 min before serving,
Serves 6
In a medium bowl combine Pink Salmon,1/4 cup mozzarella cheese, and 1/4 cup ricotta cheese with seasonings of choice.
In microwave container combine cauliflower and spring onion, add 2 Tbs water, cover and cook on High 4 min or until crisp cooked, shake dish and stand 5 min. Drain very well (put in a strainer and press water out)
Return cauliflower to microwave dish and cook on High 1 min (to dry out fully)
Add 1/2 cup ricotta cheese, parmesan cheese and egg to cauliflower. Stir well to combine, add seasonings and mix well.
Press mixture firmly into base of a greased oven proof dish. Spoon over salmon mixture, arrange tomato slices and basil leaves over and sprinkle with remaining mozzarella cheese.
Bake in preheated oven at 170C for 25 - 30 minutes until lightly golden and heated through.
Stand at least 10 min before serving,
Serves 6
Member Ratings For This Recipe
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_BACK2BASICS_
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JBROCK6
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HILARYJ1
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GOT2DOIT4
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KIFTYK
My sister and I made this with a few minor adjustments - dried basil as seasoning, and then baby spinach leaves in place of the fresh basil. We also used canned diced tomato instead of the sliced tomato, and mixed it in with the salmon. Needed extra draining, but very good, especially the next day! - 5/5/09
Reply from EMMABE1 (5/5/09)
I thougt after I left the comment on your SP home page, thanking you for the sugestions, that it would work really well with fresh salmon too, and you can get that I think. Steam the fresh salmon first then continue with the recipe.
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MARILYN1946
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TAFOOT1
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JENLHAWKINS
