Baked Salmon And Rice Dinner Recipe

About this recipe

A hearty pescatarian dish featuring baked salmon and rice balls simmered in a flavorful tomato sauce, perfect for a satisfying dinner.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 50 g The Select Aisle Bread Crumbs
• 60G Primi Piatti Red Chilli Flakes
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 250 g Organically Grown Green Capsicum
• 100 g Celery
• 16 g Orika Oregano
• 50 g On1Y Garlic Powder
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large bowl, combine 1 cup cooked quinoa, 3 tbsp chopped spring onion, 1 cup bread crumbs, 1 1/2 tsp garlic powder, 1 tsp dried oregano, 1 tsp red pepper flakes, and a pinch of salt. Mix thoroughly.
3. 3. Form the mixture into small balls, about 1 1/2 inches in diameter.
4. 4. In a separate bowl, mix 1 can of tomato sauce with 2 tbsp diced green capsicum and 1 tbsp finely chopped celery.
5. 5. Pour the tomato sauce mixture into a baking dish. Place the quinoa balls into the sauce, ensuring they are partially submerged.
6. 6. Bake in the preheated oven for 30 minutes, or until the quinoa balls are firm and the sauce is bubbling.
7. 7. Serve hot, garnished with additional chopped spring onion if desired.