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
Ingredients
- 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
Method
- Preheat oven to 375 degrees F.
- Mix all ingredients, except eggs.
- Beat eggs until fluffy, then fold into mixture.
- Spread mixture into small loaf pan.
- Bake for 45 min, or until golden and crispy on top.
No comments:
Post a Comment