Printable Recipe

2 tablespoons oil                                              
1 cup chopped  celery                                          
1 cup chopped onions
1 cup chopped carrots                                          
1 (15-ounce) can red salmon (or pink salmon) - drained, bones and skin removed
2 eggs, lightly beaten                                         
2 cups cooked rice                                       
1/2 teaspoon salt                                              
1/2 teaspoon pepper
                                           
    DILL SAUCE                                                     
    1 cup mayonnaise                                               
    1 cup sour cream                                               
    2 tablespoons milk                                             
    2 tablespoons minced fresh  dill weed                          
    1 teaspoon sugar                                               
    1/4 teaspoon pepper                                            

Preheat oven to 350ºF.
     In a medium saucepan sauté celery, onions and carrots in oil until tender.  Remove from heat.  Add salmon, eggs, rice, salt and pepper to celery mixture in pan.  Combine mixture well.  Transfer mixture to greased muffin tins. Will make 12 regular sized timbales or 6 large sized timbales.  For large timbales bake 30 minutes, regular sized timbales bake 20 minutes or until knife inserted in center comes out clean.
     Combine sauce ingredients in a medium bowl.  Serve sauce over timbales.

Adapted from a recipe from Taste of Home

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Amy propps  - Salmon & Rice Timbales   |67.164.137.xxx |2009-04-21 16:07:32 w sauce Reply | Quote 0   0

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