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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I try to create healthy meals that actually taste good. This casserole has 3 heavy-hitters from the omega-3 good fats; salmon, flax, and walnuts. It tastes like crab cakes which I love! I hope you enjoy it! Ingredients:
2 (14 3/4 ounce) cans wild-caught pink salmon, drained |
1/4 cup whole ground flax seed meal (i like bob's red mill brand) |
1 cup chopped walnuts |
2 tablespoons fresh lemon juice |
2 fresh jalapenos, seeded and chopped |
3/4 cup chopped white onion |
1/4 teaspoon ground cardamom |
1/4 teaspoon lawry's seasoned salt |
1 egg |
1 large celery rib, chopped (about 1 cup) |
1/2 cup mayonnaise |
1 teaspoon dijon mustard |
1 cup whole wheat panko breadcrumbs (i like ian's brand panko breadcrumbs at whole foods) |
1/2 teaspoon paprika |
1/2 cup shredded cheddar cheese |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 300 degrees F.
2. In a large bowl, flake apart the salmon and remove any large bones. Mix in the flax meal, walnuts, lemon juice, jalapenos, celery, onion, cardamom, and Lawry's.
3. In a little bowl, beat your egg then mix in mayonnaise and dijon mustard. Add mayo mix to the salmon mix and blend well.
4. Pour the salmon mix into a lightly greased 8X11 glass baking dish.
5. In a medium bowl; mix the breadcrumbs, cheese, paprika, and melted butter then sprinkle over the salmon.
6. Bake, uncovered, for 40 minutes or until heated through.
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