Curried Salmon & Rice

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (440 g) cans salmon
• 3 cups long grain rice
• 3 eggs
• 90 g butter
• salt
• pepper
• 90 g butter
• 3 tablespoons curry powder
• 1 cup fat-free mayonnaise
• 3 tablespoons fresh parsley, chopped
• 1 cup reduced-fat cheese, grated
• 4 tablespoons flour
• 3 cups skim milk
• 1 tablespoon lemon juice
• 2 eggs, beaten

Recipe

• 1 boil rice until just cooked.
• 2 drain, and add butter, eggs, salt, and pepper. press mixture into a baking dish, creating the base.
• 3 cover rice with the canned fish.
• 4 melt butter in microwave. add flour & curry powder, microwave for 30 seconds.
• 5 slowly add milk, whisking to keep it smooth.
• 6 add mayonnaise.
• 7 microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
• 8 add lemon juice and parsley.
• 9 microwave 1 minute.
• 10 add eggs, stirring well. set aside to cool fora couple of minutes.
• 11 pour the sauce over the fish, top with grated cheese.
• 12 bake in a moderate oven for 30 minutes, or until cheese browns.