Great as a meal, side dish, or snack. Serve with a salad for a delicious, easy lunch or dinner.
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Preheat the Oven To 350F
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2 tablespoons butter
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2 tablespoons flour
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1 1/4 cups milk - warmed to room temperature
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Salt
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Freshly ground pepper
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Pinch of Cayenne pepper
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1 or 2 cans of Live Ocean Salmon, drained. Save the water from the can in a separate cup.
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1 cup of Basmati rice
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Extra Grated Cheese for topping
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Ground Black Pepper
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White sauce per recipe above
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Large tomato - sliced
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Slice of bread
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1/2 cup grated cheese
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Start by preparing the rice. The quantity of water will vary depending on the type of rice so follow instructions on the rice packet.
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While the rice is cooking, create the white cream sauce.
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Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the milk a little at a time, continuing to stir rapidly with a spatula as the sauce thickens. After all the milk has been added, bring it to a gentle boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
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Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper
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Remove from heat.
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Spread the cooked rice evenly over the bottom of a small casserole dish. Add the drained, canned salmon and flake it evenly over the rice. You may opt to use two tins depending on the amount of rice.
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Pour and spread the white sauce evenly across the the entire dish. Cover with the sliced tomatoes. Distribute the bread pieces and then the cheese over the top.
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Bake in the oven for 20 Minutes or until the bread pieces are golden brown.
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Remove from oven and serve
