Canned salmon is relatively inexpensive yet high in nutritional value. I don’t know why I don’t eat it more often.
Sun Oven Salmon Loaf
1 cup fresh bread crumbs made from white bread*
1/4 cup dry white wine
1 can (14-ounce) salmon, drained, skin removed
1 egg, lightly beaten
1 small onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/4 cup chopped flat leaf parsley
1/4 teaspoon paprika
1 tablespoon olive oil
salt to taste
Set Sun Oven out to preheat. Spray a standard loaf pan or two mini-loaf pans with cooking spray.
In a small bowl, combine the bread crumbs and wine, set aside. In a large bowl, mash the salmon with a fork to break up the bones. Add the egg, onion, celery, garlic, parsley, paprika, olive oil, salt, and bread crumb mixture stirring to combine. Pat the mixture into the prepared pan. It will be about 1/2 full. Place the pan in a large pot. Cover and cook in the Sun Oven until the top begins to brown, 1 1/2 to 2 hours. Let the loaf rest about 5 minutes before serving.
Makes 4 servings.
* To make fresh bread crumbs tear a slice or two of bread into pieces and put them in a blender or food processor. It’s a good way to use up slightly stale bread or the ends that no one wants to eat. Any unused crumbs can be frozen for future use. Don’t substitute dry bread crumbs for this recipe. The loaf will be too dense.