Bocconcini and Salmon Casserole
A comforting bake of tender salmon, rice, and veggies, topped with melty bocconcini cheese.
Preparation time
20 minutes
Cooking time
20 – 25 minutes
Yield
6 servings
Cheese alternatives: Canadian Fresh Mozzarella, Mozzarella, Provolone.
Nutritional information
Per serving
Energy:
469 Calories
Protein:
31 g
Carbohydrate:
33 g
Fat:
23 g
Fibre:
2.9 g
Sodium:
528 mg
Top 5 Nutrients
(% DV*)
Calcium:
14 % / 181 mg
Vitamin D:
221 %
Vitamin B12:
166 %
Vitamin C:
79 %
Folate:
64 %
*percentage of daily value
Ingredients
- 1 tbsp (15 mL) butter
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 tbsp (15 mL) dried oregano
- 1 cup (250 mL) basmati rice
- 1 1/2 cups (375 mL) chicken broth
- 3/4 cup (180 mL) vegetable juice
- 2 cups (500 mL) green beans or broccoli florets cut into sections
- 1 1/3 lb (600 g) salmon fillet (skinless) cubed
- 1/4 cup (60 mL) green olives or kalamata olives pitted
- A few pinches of salt and freshly ground pepper
- 7 oz (200 g) Canadian Bocconcini sliced
Preparation
- In a deep skillet, melt butter and sauté onion, garlic, yellow bell pepper with oregano for 2 minutes. Add rice and stir. Pour in broth and vegetable juice and bring to a boil. Lower heat to simmer, cover and cook for 10 minutes.
- Add green beans or broccoli, salmon and olives. Add salt and pepper to taste. Cover and cook on low heat 10 minutes more or until rice is cooked.
- Slice Bocconcini with an egg slicer, garnish casserole with slices, cover and let melt. Serve once cheese has melted, or brown under the broiler, uncovered.
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