Salmon and Asparagus Casserole with Lemon Rice

by Finy (follow)
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This was a delicious meal with the unusual combination of asparagus and pink salmon.

Easy to make, and double the ingredients for a family.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 2 - 3

For the rice
cup rice
15 g butter
1 x 340 jar asparagus spears
tbsp lemon juice
1 tbsp parsley, chopped

For the topping
1 x 220 g can salmon
small cucumber
small green capsicum
30 g butter
1/8 cup water
cup sour cream
1 tbsp parsley, chopped
40 g cheese, grated

Cook the rice as per packet instructions, and drain.

Meanwhile drain the asparagus reserving cup of the liquid.

While the rice is still hot, stir in the butter, lemon juice and parsley.

Spread this into a well greased, deep ovenproof dish - I used a glass one.


Cut the asparagus, and spread it evenly over this mixture.


For the topping
Preheat the oven to about 180/160 fan forced.

Chop the onion, peel the cucumber and cut it into quarters lengthwise. Remove the seeds with a spoon, and slice finely.

Chop the capsicum, and remove the seeds.

Melt the butter in a pan, add the onion and cook until it is tender.

Add the cucumber, capsicum and cook, stirring, for a few minutes.

Stir in the flour, and cook for a minute.

Add the water and the reserved asparagus liquid, and stir until combined.

Stir until the sauce boils, reduce the heat and stir in the sour cream, drained and flaked salmon, parsley, and some salt and pepper.

Spread this evenly over the asparagus.


Sprinkle with the grated cheese.

Bake in the oven for about 25 minutes or until the topping is golden.


#Lemon rice
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