Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Fresh spinach - (packed) - about 2 oz 1 cup 16g / 0.6oz Parsley sprigs - (loosely packed)

  2. 1 Green pepper - cored, seeded, and chopped

  3. 1 Green onion - trimmed, and cut into 1" pieces

  4. 2 Eggs

  5. 3/4 cup 177ml Milk Salt - to taste Freshly-ground black pepper - to taste

  6. 3 cups 480g / 16oz Cooked long-grain rice

  7. 1 lb 454g / 16oz Salmon fillet - skin, bones removed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. In a food processor or blender, combine the spinach, parsley, green pepper and green onions and puree (if using a blender you may need to puree the greens in 2 to 3 batches). Lightly beat the eggs in a large bowl, add the puree of greens, milk, salt and pepper and stir to mix. Stir in the rice. Rinse the salmon, pat dry with paper towels and cut across into 1/2-inch slices. Lightly oil or butter a 2-quart baking dish. Pour in half the rice mixture and top with the salmon slices, evenly layered. Pour the remaining rice mixture over and bake, uncovered, in the heated oven until firm and lightly browned on top, 35 to 45 minutes; let sit for 10 minutes before serving. Cut the baked rice into squares or wedges to serve.


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