Salmon and Rice Timballo a simple recipe to prepare in advance, light enough to allow you to enjoy the meal and savor the other dishes on the menu.

The rice and the salmon are cooked without fatty condiments, making the dish tasty thanks to the aromatic herbs that season the cereal. If you wish, you can accompany it with a very light and fluid béchamel or the cooking cream that is already salmon-flavored, but I assure you, it’s very good even without additional sauce!
It could be an idea for the year-end holiday lunches because it’s good, the salmon is generally well-liked and healthy with Omega 3, and because casseroles the timballos of fish, meat, and vegetables can be made in advance, which is helpful for the cook, eh eh!

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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications or sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Follow me to read the recipe for baked rice with salmon!

SALMON AND RICE TIMBALLO
ASI Kitchen

Difficulty: Very Easy
Cost: Economical
Portions: 6 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for SALMON AND RICE TIMBALLO RECIPE

1.75 cups rice
14 oz fresh salmon (fillet)
4 cups Milk (or water)
2 egg whites
1/3 cup Butter (+ for the baking dish)
1/3 cup grated Parmesan
to taste aromatic herbs (dill, fennel, parsley, chives)

Tools for SALMON AND RICE TIMBALLO RECIPE

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Baking Dish
Springform Pan

Preparation for SALMON AND RICE TIMBALLO RECIPE

Boil the chosen rice as usual for the times indicated on the package.
Meanwhile, finely chop the aromatic herbs (parsley, dill, fennel, chives in quantities to taste according to your personal preference) and set aside.
Clean the salmon fillets by removing bones and skin, and cut them into thin slices.
Pour the boiled rice into a bowl and season it with butter, the finely chopped aromatic herbs, Parmesan, and whipped egg whites.
Adjust the seasoning of the salmon and rice timballo with salt and pepper.
Melt a little butter and brush it on the bottom of the baking dish.
Make a first layer of boiled rice seasoned with butter and aromatic herbs.
Now, arrange the salmon slices (I made just one layer of fish, but you…) and continue to make layers if you prefer, or if you left the salmon as a whole fillet, finish with the remaining rice leveling well.
Bake in a preheated oven at 428°F for about 25 minutes or according to your oven’s characteristics: it should turn golden on top, creating a pleasant crispy crust!
After cooking, let the dish cool for a few minutes and serve it at the table, if you prefer, with the flavored cream gently warmed as mentioned above…
enjoy with the salmon and rice timballo!
Annalisa