Name: Omega 3 Casserole
Yield: 4 servings
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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Omega 3 Casserole

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