Dr. Lani Nykilchuk

 

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

 

Ingredients:

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

 

Directions:

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.

 

ENJOY!