Canned salmon is an excellent source of calcium, I alway keep a few cans of it in my pantry. Salmon loaf is a nice alternative to meatloaf and the leftovers make great sandwiches.
Solar Salmon Loaf
1 tablespoon olive oil
1 large onion, finely chopped
4 stalks celery, finely chopped
8 oz mushrooms, thinly sliced
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground pepper
2 tablespoons freshly squeezed lemon juice
1 can (14.5 oz) salmon, including bones and liquid, skin removed
1/2 cup chopped fresh parsley
3/4 cup bread crumbs
Set Global Sun Oven out to preheat
In a skillet, heat oil over medium heat. Add onion, celery and mushrooms and cook, stirring occasionally until celery is tender, about 5 minutes. Stir in tarragon and pepper and cook for about 1 minute. Remove from heat and set aside.
Drain salmon, reserving liquid, and remove skin. In a large bowl beat egg with lemon juice. Add salmon and mash with a fork. Add reserved mushroom mixture, parsley, breadcrumbs and enough salmon liquid to obtain the right consistency.
Line an oval lidded roasting pan with a strip of tin foil. Lightly coat foil and pan with cooking spray. Shape salmon mixture into a loaf and place on the tin foil strip.
Cover and bake in Global Sun Oven for approx. 90 minutes. Use tin foil strip to lift loaf out of roasting pan.