Zesty Leek and Salmon Casserole

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • 350°F

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Ingredients

Adjust Servings:
3 cups leeks chopped
2 cups mushrooms quartered
1 cup red peppers diced
4 3-oz frozen pacific salmon filets
1/2 teaspoon freshly ground black pepper
1/3 cup fresh lime juice (or lemon juice)
3 tablespoons olive oil
1 teaspoon medium curry powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 1/2 tablespoons peeled and finely chopped fresh ginger
1 cup basmati rice
2 cups water (if using slow cooker), 2 1/4 cups (if using oven)
1/2 cup cilantro freshly chopped

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

3 Protein + 3 Starch + 2 Vegetable


Calories
521Kcal
Protein
24g
Carbohydrates
56g
Fibre
4g
Total Fat
23g
Saturated Fat
4g
Cholesterol
47mg
Sodium
77mg
Potassium
758mg
Phosphorus
336mg

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This is a very flavourful and fresh-tasting meal which can be served cold as a salad the next day.

Note: The recipe may easily be halved for 2 people, but a smaller baking dish is needed.

Slow cooker time: 4 hours.

Ingredients

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Preparation

1
Done

Cut leek lengthwise and wash. Cut halves lengthwise a second time and chop into 1cm pieces. Wash and prepare mushrooms and red peppers.

2
Done

Place frozen salmon filets at the bottom of a glass baking dish or the bottom of your slow cooker. Sprinkle red peppers on top. Pepper lightly and drizzle 1 tablespoon of lime juice over fish.

3
Done

Turn cooker on low heat or preheat conventional oven to 350°F.

4
Done

In a 1-2 quart saucepan, heat oil over medium-high heat. Cook leeks and mushrooms together for five minutes. Season with remaining pepper, curry, cumin, tumeric, and ginger.

5
Done

Add basmati rice and water to the seasoned vegetables and stir until combined. Cover the saucepan and bring rice mixture to a boil (2 to 3 minutes).

6
Done

Pour the hot rice mixture over the salmon. If using glass dish, cover with aluminum foil and place dish in the oven on center rack and cook for 45 minutes. If using slow cooker, cover with lid and let cook on low for 4 hours.

7
Done

Before serving, drizzle the rest of lime juice over the dish and sprinkle the top with cilantro.

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