Salmon Veggie Stack

Our prayers are with everyone that has or will be affected by Hurricane Matthew.

Yesterday was hectic-running around trying to get ready for our trip to the Texas Hill Country and attempting to piece together my Halloween costume.  So far neither has been going very well.  I don’t sew-never learned, so I figured I could try to sew a few things onto a dress-Bahahahahaha.  I am managing to get it done though.  Today it is going to be raining so it will be a good project to stay on.  Wish me luck 🙂

For dinner last night I made a Salmon vegetable stack.  It was pretty big so I only ate half of it and am having the other half for breakfast.

  • img_45891 salmon filet, baked and shredded
  • 1/4 cup savoy cabbage, shredded
  • 1 carrot, shredded
  • 1 ear fresh corn, slightly cooked
  • 1 fresh jalapeno, diced
  • 1/2 avocado, mashed
  • cooking spray

Preheat the oven to 400 degrees F. and cook salmon.  Mix the cabbage, carrot and avocado.  Place a 4″ tube pan on a plate  and press the cabbage mixture into the bottom (I use a piece of pvc pipe).  img_4595Top that with the cooked salmon.  Mix the corn and jalapeno together and press on top of the salmon.  Press down firmly.  Refrigerate for 20 minutes.  Remove to a plate and lift off the mold.  Top with whatever you like.  I used a sprinkle of mozzarella cheese, capers, fried onions and a piece of roasted green cauliflower.   I need to find a smaller piece of pvc though-that was way to big.

Have a wonderful day !!

3 thoughts on “Salmon Veggie Stack

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