Curried Salmon & Rice

Ingredients

• 2 (440 g) cans salmon
• 3 cups long grain rice
• 3 eggs
• 90 g butter
• salt
• pepper
• 90 g butter
• 3 tablespoons curry powder
• 1 cup fat-free mayonnaise
• 3 tablespoons fresh parsley, chopped
• 1 cup reduced-fat cheese, grated
• 4 tablespoons flour
• 3 cups skim milk
• 1 tablespoon lemon juice
• 2 eggs, beaten

Directions

1. 1

   Boil rice until just cooked.

2. 2

   Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base.

3. 3

   Cover rice with the canned fish.

4. 4

   Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds.

5. 5

   Slowly add milk, whisking to keep it smooth.

6. 6

   Add mayonnaise.

7. 7

   Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.

8. 8

   Add lemon juice and parsley.

9. 9

   Microwave 1 minute.

10. 10

    Add eggs, stirring well. Set aside to cool fora couple of minutes.

11. 11

    Pour the sauce over the fish, top with grated cheese.

12. 12

    Bake in a moderate oven for 30 minutes, or until cheese browns.