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Salmon Rice Puff Recipe

Salmon Rice Puff Recipe photo by Taste of Home

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This simple recipe is from the 1930s, but it's just as delicious today. My mother served it with creamed vegetables.

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Salmon Rice Puff Recipe

Prep: 15 min. Bake: 30 min.

Yield: 3-4 Servings

15 30 45

Ingredients

2 eggs
1/2 cup 2% milk
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 cup cooked long grain rice
1/4 cup chopped green onion
1/4 cup chopped celery
4 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese

Directions

In a large bowl, whisk eggs and milk. Stir in the salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased shallow 1-1/2-qt. baking dish.
Bake, uncovered, at 375° for 20 minutes. Sprinkle cheese; bake 10 minutes longer or until cheese is melted. Yield: 3-4 servings.

Nutritional Facts 1 serving (1 cup) equals 325 calories, 15 g fat (6 g saturated fat), 171 mg cholesterol, 709 mg sodium, 16 g carbohydrate, 1 g fiber, 30 g protein.

Originally published as Salmon Rice Puff in Country December/January 2005, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Salmon Rice Puff

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(1-1) of 1 reviews

Reviewed on Apr. 23, 2013 by sandilh

Lemon flavor was a little too strong for me, but otherwise my family and I liked it. I used leftover fresh salmon. Also added some broccoli to make it more of a complete meal, and added a small amount of plain greek yogurt to the eggs & milk.