Salmon Rice Bake
Indulge in the ultimate comfort food with this Salmon Rice Bake, a creamy and cheesy casserole that brings together tender salmon, fluffy jasmine or basmati rice, and a rich Parmesan-infused sauce. Perfectly seasoned with garlic, paprika, and fresh parsley, this dish layers bold flavors in every bite. Topped with golden, bubbly mozzarella, it's an irresistible blend of hearty ingredients and velvety textures. Ideal for weeknight dinners or entertaining guests, this easy-to-make recipe takes just 20 minutes of prep and will leave everyone coming back for seconds. Serve it with a crisp side salad for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 500 grams salmon fillet
- 200 grams jasmine or basmati rice
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 500 milliliters milk
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 200 milliliters chicken or vegetable stock
- 100 grams grated mozzarella cheese
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the rice: Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice with 400 milliliters of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Season the salmon fillet with salt, pepper, and paprika. Heat the olive oil in a large pan over medium heat. Sear the salmon for 2-3 minutes on each side, then remove it from the pan and set aside. Once slightly cooled, flake the salmon into bite-sized pieces.
In the same pan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.
Sprinkle the flour over the onion and garlic mixture and stir well to form a roux. Gradually whisk in the milk and chicken or vegetable stock, stirring constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens.
Stir in the Parmesan cheese, salt, and pepper. Taste and adjust seasoning if needed. Remove the sauce from heat.
In the prepared baking dish, spread the cooked rice evenly. Layer the flaked salmon pieces over the rice. Pour the creamy sauce on top, allowing it to seep through the layers.
Sprinkle the grated mozzarella cheese evenly over the top of the dish.
Bake the Salmon Rice Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 27.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 34.3 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 74.2 mcg | 371% | |
| Calcium | 1512 mg | 116% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3566 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
