Bocconcini and Salmon Casserole

Our dietitians' favourite

This is the Bocconcini and Salmon Casserole recipe.

  • Prep: 20 min
  • Cooking: 20 min - 25 min
Yields 6 servings
bocconcini and salmon casserole
As you will see in this video, this Bocconcini and salmon casserole is so easy to prepare. Basmati rice, green beans, yellow bell peppers and melted Bocconcini cheese combined delicately with the flavour of the salmon to create a delicious weekday meal that’s ready in no time. Tempting, isn’t it?

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.

Tips

Cheese alternatives: Canadian Fresh Mozzarella, Mozzarella, Provolone.

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Nutrition

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: 16 % / 181 mg
Vitamin D: 221 %
Vitamin B12: 166 %
Vitamin C: 79 %
Folate: 64 %