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

Kosher salt


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


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.

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