Ingredients
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2 (14 3/4 ounce) cans wild-caught pink salmon, drained
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1/4 cup whole ground flax seed meal (I like Bob's Red Mill brand)
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1 cup chopped walnuts
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2 tablespoons fresh lemon juice
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2 fresh jalapenos, seeded and chopped
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3/4 cup chopped white onion
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1/4 teaspoon ground cardamom
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1/4 teaspoon Lawry's Seasoned Salt
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1/2 cup mayonnaise
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1 teaspoon Dijon mustard
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1 cup whole wheat panko breadcrumbs (I like Ian's brand panko breadcrumbs at Whole Foods)
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1/2 teaspoon paprika
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1/2 cup shredded cheddar cheese
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1/4 cup butter, melted
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1 egg
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1 large celery rib, chopped (about 1 cup)
Instructions
- Preheat oven to 300 degrees F.
- In a large bowl, flake apart the salmon and remove any large bones. Mix in the flax meal, walnuts, lemon juice, jalapenos, celery, onion, cardamom, and Lawry's.
- In a little bowl, beat your egg then mix in mayonnaise and dijon mustard. Add mayo mix to the salmon mix and blend well.
- Pour the salmon mix into a lightly greased 8X11 glass baking dish.
- In a medium bowl; mix the breadcrumbs, cheese, paprika, and melted butter then sprinkle over the salmon.
- Bake, uncovered, for 40 minutes or until heated through.