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

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


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.

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