Monday, December 14, 2009

Salmon and Broccoli

This was a quick and easy dinner that involved two yoga power foods: salmon and broccoli.  It also keeps well in the refrigerator and makes a wonderful addition to salads or wraps.  I doubled the recipe for extra leftovers!  This photo doesn't do it justice; this was delicious!  I added a few shakes of dill to the recipe, too.

For a side dish, I steamed some broccoli and topped it with parmesan, cayenne and lime juice.

Salmon Loaf (serves 4) by French Fries to Flaxseeds


  • 2 Cans (213 g) salmon (wild sockeye is preferred)
  • 6 – 7 Soda crackers, crumbled
  • 1 Tsp. lemon juice
  • 3 Tbsp. milk
  • 1 Tbsp. melted butter
  • Pepper to taste
  • 2 eggs
  • 1 Tsp. dried or fresh dill


  1. Preheat oven to 375 degrees F.
  2. Mix all ingredients, except eggs.
  3. Beat eggs until fluffy, then fold into mixture.
  4. Spread mixture into small loaf pan.
  5. Bake for 45 min, or until golden and crispy on top.

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