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Salmon Brunch Squares With Zucchini Sauce

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“This is good for brunch, but also good for dinner! From "Historic Lexington Cooks".”
1hr 20mins

Ingredients Nutrition


  1. For the Salmon Squares:
  2. Combine the eggs and milk in a large bowl; beat with a wire whisk until blended. Add the cheese, olives, green onions, parsley, and Worcestershire sauce; stir well. Fold in the rice and salmon.
  3. Spoon the mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish. Sprinkle with paprika.
  4. Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted in the center comes out clean. Let it stand 10 minutes before serving. Serve with Fresh Zucchini Sauce.
  5. For the Fresh Zucchini Sauce:
  6. Melt the butter in a saucepan over medium heat. Add the zucchini, green onions, and pimento, and saute 5 minutes or until the vegetables are crisp-tender.
  7. Sprinkle flour, salt, seasoned salt, and pepper over the vegetables; stir well. Gradually add the milk, cook, stirring constantly, until the mixture is thickened and bubbly. Serve warm. Makes 2 1/2 cups.

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