LUNCH

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Creamed Corn and Salmon Bake

This is one of those lovely, easy and nutritious meals that takes only a few moments to mix together and then it is flung in the oven to bake. If you don't have a tin of salmon then tinned tuna will do just as well.

1 can (415 gm size) pink salmon
4 eggs
1 cup self raising flour
1 can (400 gm) creamed corn
1 zucchini grated - you will need about 200 gm zucchini
125 gm cheese grated
1/2 teaspoon dried tarragon or other dried herbs

Method:
Pre heat oven to 180 degrees Celsius.

Squeeze grated zucchini in a colander until most of the moisture has been removed.

Beat eggs, flour and salmon together until smooth. Add remainder of ingredients and mix well.

Pour into greased baking tin and cook for 40 - 50 minutes till golden and set.

Serves 6 with salad or hot veges, wedges or a baked potato.
Great served hot or cold and try cutting into finger food once leftovers are chilled

Notes:
If you don't squeeze out the juice from the zucchini you will end up with a soggy end result.

Food Facts:
Seafood contains all nine essential amino acids. The protein in seafood is more readily broken down and absorbed than the protein in red meats and poultry. Most nutrition researchers now say that eating seafood once or twice a week may be beneficial in preventing coronary heart disease. Fish is full of protein but low in calories and low in fat, particularly saturated fat.

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