Salmon and Tomato Bake

An easy baked dish with layered salmon, rice and tomato. As a bonus it is gluten free as it has no flours used in the recipe

• Ready In: 55 mins
• Serves: 6

Ingredients

• 440  g pink salmon
• 1  tablespoon lemon juice
• 4  cups cooked rice (1 1/4 cups raw rice)
• 3  large  ripe tomatoes, peeled and sliced
• 1⁄2 cup shallot, finely chopped
• 3  tablespoons butter, melted
• 1⁄2 cup  grated cheddar cheese

Directions

1. Preheat oven to moderate = 180°C.
2. Drain the salmon and reserve the juice from the tin. Remove any skin and bones from the salmon and seperate the fish into large flakes.
3. In another bowl, combine the salmon juice and the lemon juice.
4. Spread 1/4 of the cooked rice into the base of a greased casserole dish. Add 1/3 of the salmon and sprinkle over some of the lemon juice mixture. Next add a layer of tomatoes, sprinkle with salt and pepper and some of the shallots.
5. Add two more layers of the rice, salmon. tomatoes and shallots. Finish with a layer of rice.
6. Pour the melted butter over the final rice layer and sprinkle with the cheese.
7. Bake uncovered for about 30 minutes- should be very hot all the way through. Stand 5 minutes before serving.