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

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.

Ingredients

2 tablespoons olive oil, divided

2 cups onions, chopped

2 tablespoons fresh flat-leaf parsley, chopped

Kosher salt

pepper

2 pounds russet potatoes, very thinly sliced

1 can (15 oz.) salmon, drained, skin removed and discarded

8 tablespoons grated pecorino Romano cheese, divided

2 tablespoons capers, drained and rinsed

1/2 cup chicken broth

Preparation

Set Global Sun Oven out to preheat.

Spay a an 11x7x2-inch baking dish or an oval lidded roasting pan with cooking spray.

Heat 1 tablespoon oil in a heavy large skillet over medium heat. Add onions, sprinkle with kosher salt, and sauté until soft and beginning to brown, stirring frequently, about 10 minutes. Remove from heat and stir in parsley.

Using hands or a fork break salmon into small pieces and smash bones. Arrange 1/3 of the potatoes, overlapping them, in prepared baking dish. Sprinkle with kosher salt and pepper. Scatter half of the onion mixture and half of the salmon over the potatoes. Sprinkle with 2 tablespoons pecorino Romano and 1 tablespoon capers. Repeat layering with half of the remaining potatoes, salt, pepper, remaining onions, salmon, capers, and 2 tablespoons pecorino Romano. Cover with remaining potato slices. Sprinkle with salt and pepper. Pour broth over. Press down firmly on potatoes to compact casserole. Drizzle with remaining 1 tablespoon of oil.

Cover with aluminum foil and a tea towel, or lid. Bake in Sun Oven until potatoes are tender, about 1 hour 30 minutes. About 10 minutes before removing from Sun Oven uncover and sprinkle with remaining 4 tablespoons pecorino Romano. Let stand 10 minutes before serving.

Makes 4 servings.

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

Ingredients

6 medium zucchini

1 tablespoon olive oil

1 large onion, finely chopped

2 stalks celery, finely chopped

8 oz mushrooms, thinly sliced

1/2 teaspoon dried tarragon

1/2 teaspoon freshly ground black 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. Lightly coat two glass baking dishs with cooking spray.

Cut the zucchini in half lengthwise, cut each half into 2 to 3 pieces, hollow out each piece, leaving sides intact. Set aside.
Heat oil in a large skillett 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.

Stuff the hollowed out zucchini pieces with salmon mixture. Arrange pieces in the prepared baking dishes, cover with foil, cover foil with a dark tea towel. Cross stack the baking dishes in the GSO, or bake zucchini in two batches. Bake until zucchini have softened and filling is brown on top, 1 to 1 1/1 hours.

Makes 4 to 8 servings.