Serves: 5
Total Calories: 291

1 tablespoon olive oil
1 large onion, finely chopped
4 stalks celery, finely chopped
8 ounces mushrooms, thinly sliced
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground pepper
1 egg
2 tablespoons freshly squeezed lemon juice
1 (14 1/2-ounce) can salmon, including bones and liquid, skin removed
1/2 cup chopped fresh parsley
3/4 cup bread crumbs

Set Global Sun Oven out to preheat

In a skillet, heat oil over medium heat. Add onion, celery and mushrooms and cook, stirring occasionally until celery is tender, about 5 minutes. Stir in tarragon and pepper and cook for about 1 minute. Remove from heat and set aside.

Drain salmon, reserving liquid, and remove skin. In a large bowl beat egg with lemon juice. Add salmon and mash with a fork. Add reserved mushroom mixture, parsley, breadcrumbs and enough salmon liquid to obtain the right consistency.

Line an oval lidded roasting pan with a strip of tin foil. Lightly coat foil and pan with cooking spray. Shape salmon mixture into a loaf and place on the tin foil strip.

Cover and bake in Global Sun Oven for approx. 90 minutes. Use tin foil strip to lift loaf out of roasting pan.

Nutritional Facts:

Serves: 5
Total Calories: 291
Calories from Fat: 116

More Recipes from the Sun Oven Cooking Cookbook:
Sun Oven Baked Salmon
Solar Salmon Strudel
Bean and Tuna Salad
Solar Salmon Loaf