Step 1

Melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until bubbling.

Step 2

Add milk, 1/4 cup at a time, stirring constantly. until mixture bubbles and thickens.

Step 3

Remove from heat. Stir in 1/2 cup cheese.

Step 4

Preheat oven to 180°C - 160°C fan-forced.

Step 5

Cut the tomatoes into cubes and slice salmon into chucks. Combine onions, salmon and tomatoes in a bowl. Season with salt and pepper. Spread half the rice over the base of a greased 7cm-deep, 24cm (base) square baking dish. Arrange half the salmon mixture over rice. Spoon over the sauce and sprinkle cheese all over.

Step 6

Bake for 25 to 30 minutes or until golden. Stand for 5 minutes. Serve with parsley.