Nutritional fact – a quick and simple way to include essential fatty acid omega 3 from the salmon, and beetroot is a helpful source of folic acid, magnesium, iron and B6.
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Salmon and breadcrumb bake
Servings 2 - 3 people
Ingredients
- 1 tin wild salmon or used cooked fresh
- 2 handfuls wilted spinach or sliced courgette
- Breadcrumbs enough to generously cover the salmon and sauce
- 1 tbsp yeast flakes optional
- Mixed herbs
For the sauce
- 2 onions diced
- 3 carrots diced
- 1 cooked beetroot diced
- 1 tsp cider vinegar
- 1 tbsp apple juice optional
- Olive oil
Instructions
- Make the sauce first - warm some olive oil and add the onions. Cook gently until soft, this will be about 10 minutes.
- Add the carrots, herbs, and a little water to cover. Simmer for 15 minutes.
- Add the cooked beetroot, cider vinegar, and blend to a smooth and thick consistency. Then allow this to cool a little.
- Drain and flake the salmon onto a dish, cover with the wilted spinach or sliced courgette, and cover with the sauce.
- Mix together the breadcrumbs, yeast flakes, and herbs.
- Sprinkle the breadcrumb mix over the fish mixture.
- Bake in the oven at 180 degrees or slowly grill to heat through and brown the breadcrumbs.