Salmon And Tomato Bake

1. 1

   Preheat oven to moderate = 180u00b0C.

2. 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. 3

   In another bowl, combine the salmon juice and the lemon juice.

4. 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. 5

   Add two more layers of the rice, salmon. tomatoes and shallots. Finish with a layer of rice.

6. 6

   Pour the melted butter over the final rice layer and sprinkle with the cheese.

7. 7

   Bake uncovered for about 30 minutes- should be very hot all the way through. Stand 5 minutes before serving.

No additional tips available.