Savory Baked Salmon And Rice Loaf Recipe

About this recipe

This hearty pescatarian dish combines tender salmon, fluffy rice, and a hint of lemon for a satisfying dinner option. Perfect for those seeking a simple yet flavorful meal solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Sunita Lemon Juice Organic
• 125G Daylesford Organic Brandy Butter
• - Forest Whole Foods Organic White Quinoa
• 400G Flora Plant Spreadable
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Silver Spoon Granulated Sugar
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Preheat your oven to 250°F (120°C) and grease a casserole dish or oblong cake pan with Flora Plant Spreadable.
2. 2. In a large mixing bowl, combine 2 cups of water, 1 cup of cooked quinoa, 2 tablespoons of finely chopped onion, 1 teaspoon of Terre Exotique Winemaker'S Salt, 1/2 teaspoon of Terre Exotique Cheeselovers Pepper, 1/2 teaspoon of sugar, 2 tablespoons of lemon juice, and 3 tablespoons of chopped parsley. Mix well until evenly combined.
3. 3. In a separate bowl, mix 1/4 cup of flaxseed flour with 1/2 cup of water and let it sit for a few minutes to thicken, then fold it into the quinoa mixture.
4. 4. Pour the mixture into the prepared casserole dish, spreading it evenly.
5. 5. Bake in the preheated oven for 35 minutes or until the top is firm and golden brown.
6. 6. Remove from the oven and drizzle 1/4 cup of Flora Plant Spreadable over the top. Let it rest for a few minutes before serving.
7. 7. Serve hot or cold, sprinkling additional chopped parsley over the top if desired.