Salmon and vegetable bake with root vegetables
(from joefish’s recipe box)
A tasty dish I made up, which strikes a nice balance between being hearty and healthy, so it suits winter and summer and goes well with a salad and a glass of wine
Prep time: 12 minutes
Cook time: 40 minutes
Serves 3 people
Ingredients
- 600 gms canned red salmon, I usually use a big can and a small can of the John West brand
- 3 spring onions, chopped
- 2-3 eggs
- 1 small red onion, finely chopped
- 5 cloves garlic, finely chopped
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped
- 4 medium sweet potatoes
- 3 medium potatoes
- 4 teaspoons ground paprika
- 3 teaspoons chili flakes, or 1 whole chili finely chopped
- 3-6 tablespoons soy sauce or tamari (not the dark kind)
- ground black pepper
- olive oil
- rolled oats (optional)
Directions
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Preheat oven to 150C (350F)
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Slice the sweet potatoes and potatoes into tick chips (thickness to taste – thicker will take longer to cook though)
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Layer in a casserole or baking dish, brush with olive oil (or drizzle and smear around), drizzle lightly with soy sauce or balsamic vinegar.
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Place in oven, set timer to 15-20 minutes – so that the chips are almost done
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Open and drain the canned salmon, pull the canned salmon apart and remove any excess skin and the soft bones that are often in there
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Mash the salmon with a fork or with your fingers in a mixing bowl and then add an egg, mix well
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Add the onion, spring onion, chopped/sliced peppers, red/yellow peppers, garlic, paprika, soy sauce, salt, plenty of black pepper, chili
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Mix again, and depending on the consistency add one or two more eggs. Make sure the mixture isn’t dry and hard to stir, but doesn’t look wet either – if you make it too wet, it will appear ‘eggy’ later, but will still taste ok
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Spoon the mixture onto the root vegetable chips, keeping some root vegetables on the sides to form a base
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Sprinkle a thin layer or rolled oats over the top, and bake for 30-50 minutes (check on it occasionally to make sure the egg is cooked and the mixture isn’t too moist)
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Serve with a “hard man’s bowl” as a condiment and a salad. The hard man’s bowl is a small sauce bowl mixture of finely chopped garlic, chilli, olive oil and balsamic vinegar/soy sauce)