Dr. Lani Nykilchuk
Naturopathic Family Doctor
I like preparing this dish at the beginning of the week. It makes a nice dinner and can be a great lunch either warm or cold with a side salad.
It offers lots of flavours and is packed with protein, some slow carbs and lots of veg. What more can you ask for?
Salmon and Oat Bake
Adapted from Alive Magazine (Nov 2012)
Serves 4 - 6
2 cans of wild pink or sockeye salmon (~ 450g)
2 large eggs, lightly beaten
1 cup rolled oats
1 large carrot grated
1 small red onion, chopped
2 cloves garlic, minced
1/2 cup parsley- chopped
1/2 cup greens - chards/kale -chopped
1/2 lemon- juiced
1 Tbsp- grated or prepared horseradish
salt and pepper to taste
Preheat oven to 350
Mix all ingredients together
flatten into greased 9 x 9 pan
bake for 30-40 minutes or until salmon is crispy.
Serve with side salad or sauerkraut.
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