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SALMON & OAT BAKE


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!

#drlanirecipestonumenaturopathnaturopathicphysiciandoctor

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2655 Commercial Drive
Vancouver, BC V5N 4C3

email: info@tonume.com

Tel:  604-428-1399
 

Tonume Integrated Health would like to acknowledge the shared traditional ancestral territories of the Musqueum, Squamish and Tsleil-Waututh First Nations. The Coast Salish peoples have lived in the Pacific Northwest for thousands of years and we recognize 

the traditional unceded territory in which our clinic operates.

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