Gourmet Salmon Loaf (proof of concept)
Whimsical exaggeration about impromptu culinary do-over
(refrigerated veggie combo repurposed as salmon loaf).
Moist with complementary textures and flavors.
Ingredients (veggie base):
1/2 cup red lentils, rinsed
1 1/2 cups water
1/3 cup cornmeal mix
*
1 1/2 cups chopped celery tops
1 1/2 cups chopped sweet onions
3/4 tsp garlic powder
1 tsp salt
2 tbsp virgin olive oil
* combine enriched cornmeal,
light oat bran (1:1 proportion).
Directions (veggie base):
In large sauce pan, simmer lentils
in water until cooked (about 20 min.).
Microwave celery and onions to al dente,
stir into cooked lentils, then spices,
then olive oil. Cool, then refrigerate
(helps cornmeal mix hydrate).
Ingredients (Salmon Loaf):
15oz can salmon, skin & bones removed
2 lg eggs, whipped
2 tsp dill weed
1 tbsp virgin olive oil
Directions (Salmon Loaf):
Lightly oil glass loaf pan;
pre-heat oven to 325F degrees.
In large bowl, warm veggie base in microwave,
stir in whipped eggs; coarsely chop salmon
and stir into veggie base along with
dill weed and olive oil.
Spoon into baking dish and bake uncovered
1 hour 10 min. To upscale, serve with
green veggie like asparagus or broccoli.
Rod
Or serve with roasted Pistachios
Alternative for our pork butts ...