Torta, Italian for cake, is a good name for this savory treat. The potato, cheese, and salmon mixture resembles cake batter and the end result is light and delicious.
Torta di Patate e Salmone
(adapted for the Sun Oven from Bon Appétit)
2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
1 cup low fat milk
4 ounces soft goat cheese
3 tablespoons freshly grated Parmesan cheese, divided
2 large eggs
1 can (14.5-ounce) pink salmon (with bones), drained, skin removed
1/2 cup chopped green onions (about 4)
Set Sun Oven out to preheat. Spray a baking pan with cooking spray.
Cook the potatoes in a large pot of boiling, salted water until soft, about 20 minutes. Drain and transfer to a large bowl. Add the milk, goat cheese, and 2 tablespoons of the Parmesan. Use an electric mixer to beat until just smooth. Season with salt and pepper. Beat in the eggs. In a small bowl, use your hands to separate the salmon into chunks and smash the bones. Use a rubber spatula to mix in the salmon and green onions into the potato mixture. Spread the mixture evenly into the prepared baking dish. Cover with a second baking dish and bake in the Sun Oven until heated though and golden, 1 to 1 1/2 hours. Let cool slightly and serve.
Makes 6 servings.
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.
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
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
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.
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
Canned wild salmon should be a staple in every pantry. It’s high in omega-3s and, if you leave the bones in it, calcium. Most of the recipes I’ve found tell you to remove the bones; don’t do it. Just smash them up with a fork or your fingers. Nobody will know.
2 tablespoons olive oil, divided
2 cups onions, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 pounds russet potatoes, very thinly sliced
If you have zucchini in your garden you probably have more squash than recipes. I like to hollow them out and stuff them with a variety of different fillings. Salmon is one of my favorites. You could probably use chopped fresh salmon, but I used canned and save the fresh stuff for the grill.
Solar Baked Salmon Stuffed Zucchini
6 medium zucchini