söndag 4 februari 2018

Quinoa and zucchini dairy-free salmon

I created a recipe that I really loved, but being my baby allergic to dairy products (milk protein), I did a variation of it just for him. It is not as tasty as the original recipe, but I do dare to state that it does taste rather good anyway. If you are though not on an healthy streak, nor allergic to dairy and milk protein, nor scared of fats, it might be a better option to follow the original recipe.

Ingredients

800gr salmon filé
600gr zucchini
2 cloves garlic
1 tablespoon olive oil
4 dl cooked quinoa
1,5 dl oats cream
2 teaspoon thyme
1/2 tsp salt

Instructions

Grate the zucchini on a large grater. If it is old zucchini, try to press out as much water as possible. If it is small zucchinis, it is not necessary as they do not contain so much water. Fry it in the olive oil and grate garlic into it. Make sure the water from the zucchini is gone and they taste done.
In the meantime, put some olive oil in a form. Cut the salmon in 8 pieces and put it in the form.
Mix all remaining ingredients together with the zucchini and put the mixture on the salmon so it is completely covered by the mixture.
Bake in the oven for about 20 minutes.

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