Salmon and Oat Bake
Adapted from Alive Magazine (Nov 2012)
Serves 4 - 6
Ingredients:
2 cans of wild pink or sockeye salmon (~ 450g)
2 large eggs, lightly beaten
1 cup rolled oats
1 large carrot grated
1 small red onion, chopped
2 cloves garlic, minced
1/2 cup parsley- chopped
1/2 cup greens - chards/kale -chopped
1/2 lemon- juiced
1 Tbsp- grated or prepared horseradish
salt and pepper to taste
Directions:
Preheat oven to 350
Mix all ingredients together
flatten into greased 9 x 9 pan
bake for 30-40 minutes or until salmon is crispy.
Serve with side salad or sauerkraut.
ENJOY!
