Curry Salmon Slice

The term ‘slice‘ originates in Australia and there are few things more proudly Australian than the slice! The humble slice can also be seen as a culinary, or even cultural, identifier of Australia’s Anglo-Celtic heritage. The slice is not as ostentatious as baking a cake for visitors and yet it says you’ve made so much more of an effort than just baking a batch of biscuits. What makes them even better is that they don’t require much effort. A slice can be savory or sweet. Canned salmon gives you Omega 3 (good fat) plus the added bonus of calcium. The bones in canned salmon are soft and edible making canned salmon an excellent source of dietary calcium, which is vital in the fight against osteoporosis. A single can of salmon provides the calcium equivalent of a cup of milk.

Serves 6
recipe is from Australian Good Taste

olive oil, to grease
300g (2 cups) cooked long grain rice
415g can red salmon, drained, skin and bones removed, flaked
375ml can creamy evaporated milk
2 eggs, lightly whisked
2 tablespoons olive oil
2 tablespoons chopped fresh dill
1-2 teaspoons curry powder
80g (1 cup) coarsely grated cheddar
sea salt flakes
mixed salad leaves (optional), to serve

Preheat oven to 170c. Brush a 2L (8 cup) capacity baking dish with oil to lightly grease. Place the ingredients with half the cheddar in a large bowl. Season with salt and pepper. Stir until well combined. Pour the mixture into the prepared dish and sprinkle with remaining cheese. Bake for 40 minutes or until set. Cut into pieces and serve with salad leaves.

The Culinary Chase’s Note: An easy meal to prepare! The flavors of the dill and curry come through quite nicely. If you aren’t fond of carnation milk, do what I did and use half and half cream. Next time I make this I’ll use an aged cheddar and most probably add more to the salmon.