Salmon Bake

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.


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