Paleo Vegetable Bake with Canned Salmon

Vegetable tray bake with fillets of canned, wild caught, pink salmon is continuing the line of simple, no fuss, winter recipes, where everything is thrown together mixed, packed in layers in a tray, baked and ready in an hour. The dish provides a balanced meal, can be consumed hot or cold, can be stored refrigerated for 4-5 days or frozen for longer storage. The only preparation is needed to saute onions, before adding them to grated vegetable mix. To make the dish vegan sauteed mushrooms with onions can be used to replace salmon layer.

Tray bake can be served as is, or as the upside down bake, the choice of the size and shape of the baking tray is also flexible.

Ingredients:

enough for large baking tray and regular size bread loaf tin

  • 1 large can wild caught pink salmon fillets (425g)
  • 2 zucchini
  • 1 large onion
  • 1 bunch of spring onions, separated in top (green) and bottom (white) parts
  • 2 cups of cauliflower “rice”
  • 4 carrots
  • 1/4 medium butternut pumpkin
  • 2 medium sweet potatoes
  • cherry tomatoes (1/2 punnet)
  • 1 red capsicum
  • 30g of chia seeds
  • 4 eggs
  • 2 large heaped table spoons of pumpkin seed flour (not ground pumpkin seeds, can be substituted by Sunflour)
  • 2 tea spoons of cumin powder
  • 1 table spoon olive oil + extra to drizzle over the top before baking
  • 1 table spoon coconut oil + extra to apply when turning the bake upside down after baking
  • sesame seeds
  • pumpkin seeds
  • sea salt and black pepper for seasoning
  • pinch cumin seeds
  • pinch caraway seeds
  • pinch fennel seeds
  • garlic, sweet and hot chilli preserve (homemade)

Preparation:

  • grease sheet of baking paper with coconut oil
  • line baking tray with it
  • apply sesame seeds
  • cut cherry tomatoes in halves, and place them on baking paper with a cut down

  • grate carrots, pumpkin, sweet potatoes and zucchini
  • thinly slice eggplant and capsicum
  • slice onion in semi-circles and chop white parts of spring onions
  • heat olive and coconut oil in a pan, add fennel, caraway and cumin seeds
  • saute onions and spring onions until translucent, season them with salt and pepper
  • mix all grated vegetables in an extra large bowl, add cumin powder and garlic/chilli preserve
  • add sauteed onions and spring onions

  • add chia seeds
  • mix everything together
  • season with salt and pepper
  • beat eggs with the liquid from canned salmon
  • add pumpkin seed flour and mix it in lightly beaten egg mixture
  • add wet mixture to vegetable and chia mix
  • combine them together and divide in two equal portions

In the photos below the process was a touch different. I mixed pumpkin seed flour into grated vegetable mix and had egg and salmon liquid separately, adding it to each vegetables layer.

  • add chopped top part of spring onions and cauliflower “rice” to drain pink salmon fillets

  • assemble the bake
  • arrange vegetable mix in a thick layer over tomatoes, press it down
  • apply part of eggs mixture with salmon liquid (if not mixed it)

  • cover vegetable mixture with sliced eggplant
  • spread some spice preserve
  • place salmon, cauliflower and spring onions mixture, press it down

  • apply sliced capsicum on top
  • use the remaining vegetable mixture, press it down firmly, use baking paper or freezer bags to do that

  • apply seeds and drizzle some olive oil on top

  • bake in preheated to 170-180C fan forced oven for 50-60 minutes, the time depends on the overall thickness of the bake
  • let it rest in a tray for 10-15 minutes
  • turn it upside down
  • carefully peel off baking paper

  • apply some coconut oil

  • I had some leftover vegetable mixture and I baked it without salmon in a shape of a bread loaf, 10-15 minutes before the bake was over, I added some mozzarella cheese (it was made for our own consumption without dairy free restrictions)

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