My son is a bit over the rustic salmon balls I make, he has this dish once a week to keep the allergy troll away; high allergy foods need to be given regularly, so you can understand how you can get bored with the same ol’ dish every week.
I came up with a Salmon Bake. This dish is quick and easy and you will most likely have these ingredients in your pantry & fridge.
Salmon Bake Recipe – makes enough for 4-5 small ramekins
- 1 tin of salmon – I use John West Pink Salmon
- 1 celery finely chopped
- 1 garlic finely chopped
- 1/2 zucchini grated
- 3 florets of broccoli finely chopped
- 1 punnet of cherry tomatoes chopped into quarters
- pinch of salt
- a twist of pepper
- pinch of dried herbs (or fresh if you have them)
- tablespoon of olive oil
- 2 cups of macaroni or penne pasta
- 1 cup of breadcrumbs (I just use our regular bread and crumb it in the thermomix)
- 1/2 cup of dairy free cheese (or dairy cheese if you are lucky enough to be able to eat this!)
Place the celery and garlic in a pan with the olive oil and saute, add the zucchini, salt, pepper and herbs, stir fry until the zucchini is translucent.
Add the broccoli and cherry tomatoes and continue to stir, until they soften, add the salmon (mash it up before adding to pot) and mix.
Add the pasta to the pot and mix through.
Place the mixture in a ramekins (for individual serves) or casserole dish.
For the topping I use a dairy free cheese – Cheesly, but if you are lucky enough you can use parmesan, I mix this through with the breadcrumbs and then top the casserole dish. I then pop into the oven – on a grill setting for about 5 minutes until the top is golden brown. Just make sure you make this in advance as it can be quite hot for little mouths.
My son loves this dish, and I get to pack in a few vegies in addition to the fab omega 3 dose in the salmon. Would you give this dish a try?