Sticking with the salmon theme from last post...maybe you didn't have a salmon filet in the freezer, but you have this instead:
If so, then why not try this recipe for salmon loaf, made like a meat loaf but with canned salmon instead-- still packed with omega 3 fatty acids, protein, B vitamins and selenium!
(serves 2-3, easily doubled)
Prep a pyrex or glass pan with oil, Preheat oven to 350 degrees.
In a mixing bowl, combine the following:
2 small (7.5 oz) cans of Red Salmon, with the juice, break up the chunks into pieces
½ cup each, finely chopped onion and sweet pepper (green, yellow, red or combination)
½ cup breadcrumbs (or corn flake crumbs, if wheat sensitive)
Seasonings: dried dillweed, ground black pepper or lemon pepper.
Mix together and form into a loaf.
Bake at 350 degrees about 45-50 minutes (if doubling, then allow 1 hour.)
Let sit about 5 minutes before cutting and serve with a dipping sauce—your own blend of mayonnaise, lemon juice and dillweed-- (or bottled Ranch or Green Goddess dressing or tartar sauce?)