This salmon is super easy to make and on a long summer day when you can catch the late afternoon rays it can be ready just in time for dinner.

Sun Oven Baked Salmon

Ingredients

1 tablespoon olive oil

1 tablespoon freshly squeezed lemon juice

2 cloves garlic, minced

1 tablespoon flat-leaf parsley, chopped

Salt and pepper  to taste

1 12-ounce salmon filet

Preparation

Combine oil, lemon juice, garlic, parsley, salt, and pepper in a glass baking dish. Add the salmon, turning to coat. Cover and let marinate in the refrigerator for 1 hour.

Set Sun Oven out to preheat.

Using aluminum foil make a packet large enough to hold the salmon. Place the packet in a light-weight, dark metal pot. Place the salmon in the packet and pour the marinade over it. Seal the foil packet, place a lid on the pot and transfer it to the preheated Sun Oven for 45 minutes to 1 hour.

Makes 2 servings.

Phyllo dough, frozen spinach, and canned salmon make this savory strudel look like it was a lot more work than it actually is. If you don’t have a pan large enough to fit one long roll cut the phyllo dough sheets in half and make two rolls.

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup frozen peas, thawed

1/2 cup plain yogurt

2 ounces cream cheese

2 tablespoons fresh lemon juice

2 teaspoons dry dill

1/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

1 (14-ounce) can pink salmon, drained

4 (12 x 17-inch) sheets phyllo dough thawed according to package directions

cooking spray

Preparation

Set Global Sun Oven out to preheat. Spray a large oval roasting pan (14-inch) with cooking spray; set aside.

Mix the spinach, peas, yogurt, cream cheese, lemon juice, dill, salt, and pepper in a large bowl until combined. Gently fold in the salmon. Place one sheet of phyllo on a work surface with the long side nearest to you. Spray lightly with cooking spray and top with a second sheet. Repeat with remaining two sheets of phyllo. Place the salmon mixture leaving a 1 1/2 inch border on each end and the side closest to you. Roll up jelly-roll style, folding in the sides to seal. Transfer the roll to the prepared pan and lightly coat with cooking spray. Bake in the Sun Oven until browned, 1 t0 1 1/2 hours. Let stand 5 minutes before serving.

Serves 4 to 6

When you get into the habit of using you Global Sun Oven on a regular basis you almost hate to see a sunny day go to waste. When I have my dinner covered I like to throw in a big pot of beans. Once cooked, store them in their cooking liquid. They’ll keep in the fridge for 3 or 4 days. I suppose you could freeze them; mine never last that long. Once you have cooked beans on hand, and cooked dried beans are so much better than canned, you’ll be able to create everything from dips to main dishes.

Bean and Tuna Salad

Ingredients

1/2 red onion, thinly sliced

3 cups cold or room temperature cooked cannellini beans

2 cans tuna, packed in water

1/4 cup oil

1 tablespoon red wine vinegar

salt and pepper to taste

Preparation

Soak onion slices in a small bowl with water for 10 minutes. Drain and squeeze dry. Combine onions, beans, and tuna in a large serving bowl. Toss with oil, vinegar. Season with salt and pepper to taste.

Serve with crusty bread.

Makes 2 to 4 servings

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

Ingredients

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

1 egg

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

Preparation

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.