Using oats and omega-3-rich salmon is a nutritional step up from the typical ground beef and breadcrumb mixture. The pomegranate glaze adds a sophisticated touch.
3 – 160 g cans wild salmon, drained
2 large free-range eggs, lightly beaten
1 cup (250 ml) rolled or quick-cook oats
1 large carrot, grated
1 shallot, finely chopped
2 garlic cloves, minced
¼ cup (60 ml) chopped flat-leaf parsley
Juice of ½ lemon
3 tsp (15 ml) prepared horseradish (optional)
¼ tsp (1 ml) salt
¼ tsp (1 ml) ground black pepper
1 cup (250 ml) pomegranate juice
3 tsp (15 ml) palm sugar or other raw sugar
3 tsp (15 ml) balsamic vinegar
Preheat oven to 180 C.
In large bowl, flake salmon with fork and stir in eggs, oats, carrot, shallot, garlic, parsley, lemon, horseradish (if using), salt and pepper.
Add salmon mixture to 2 L greased loaf pan and spread until mixture is of even height and width. Bake for 40 minutes, or until salmon loaf is set in centre. Let cool for several minutes before unmoulding.
Meanwhile, place pomegranate juice, sugar and vinegar in small saucepan and bring to a boil. Reduce heat to medium-high and simmer, uncovered, until reduced and slightly thickened, about 15 minutes.
Unmould salmon loaf and spread pomegranate glaze over top. Slice and serve.
Each serving contains: 1516 kilojoules; 31 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 30 g total carbohydrates (13 g sugars, 3 g fibre); 312 mg sodium
source: "Organic Oats", alive Australia #17, Spring 2013
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