Ingredients:
0.67 cup of rice
300g salmon fillet, cut into 0.5 inch thick slices
150g shredded mozzarella cheese
1 can of Campbell Cream of Mushroom soup (optional)
Salt
Black pepper
Instructions:
1) Cook the rice first, then set aside.
2) On a flat baking dish, spread out the rice in one uniform layer. Lay the salmon uniformly over the rice.
3) If you are using the Campbell soup, spread it over the rice and salmon evenly. (If not using, just add some salt on the salmon.) Add black pepper as desired.
4) Top everything with a layer of the shredded mozzarella cheese.
5) Pre-heat the oven to 200 degrees, then put the dish in for 16 minutes (if not using Campbell) or 20 minutes (if using Campbell). Serve.
Salt
Black pepper
Instructions:
1) Cook the rice first, then set aside.
2) On a flat baking dish, spread out the rice in one uniform layer. Lay the salmon uniformly over the rice.
3) If you are using the Campbell soup, spread it over the rice and salmon evenly. (If not using, just add some salt on the salmon.) Add black pepper as desired.
4) Top everything with a layer of the shredded mozzarella cheese.
5) Pre-heat the oven to 200 degrees, then put the dish in for 16 minutes (if not using Campbell) or 20 minutes (if using Campbell). Serve.
