Quick Salmon Casserole w/ free-range eggs

Incredibly easy to make with a can of Aldi's wild salmon (ingredients: wild salmon and salt) and three free-range eggs. (BTW, my cousin keeps our house supplied with his free-range eggs. We know the large area they roam around in and what feed he gives them, so we feel somewhat comfortable about eating those eggs. The free-range eggs in the store are a big question, first about their possibly dead-animal parts feed or because yes, the chickens might be able to go outside and roam, but if the chicks were raised inside and learned to fear the outside, then no matter if the door is opened, they will not go out. And laying chickens that have this "freedom" to go out even though they don't, their eggs are called .... free range eggs. Legal SEMANTICS!)

Quick Salmon Casserole

1 can wild salmon

3-4 ribs celery, chopped

2 medium onions, one chopped

3-4 eggs

garlic cloves or garlic powder

fresh dillweed

sea salt / Himalayan salt

First, open the can of wild salmon and drain. Then dump it in a serving bowl. Chop in the celery ribs and one of the onions. Transfer the mixture to a glass casserole dish. Then, in the blender put the eggs, the remaining onion in chunks, the garlic and the salt. Blend about 30 seconds until the eggs and onion make a froth. Add in the fresh dillweed and pulse the mixture once or twice to break up the dillweed but leave it in lovely green pieces floating throughout.

Pour the egg and onion froth evenly over the prepared salmon and vegies. Bake the casserole on 320F for 50 minutes. Baking at a higher temperature will make the eggs hard. This casserole should come out light, fluffy and very tasty.

The finished product just waiting to be eaten!

Hmm, guess I didn't take a picture of the steamed kale even though I'm drinking the leftover kale juice, supposedly where the most vitamins are after cooking.

Light, fluffy and very delicious! This was even better than salmon pie, which I've usually baked at a higher temperature. Must remember ... the lower temp is the key to a fluffier egg dish.

[This recipe was made in the 2012 summer. Since I have almost completely eliminated fish from my diet as I don't think fish, with its heavy metals and bacteria, are benefiting my body still ridden with some kind of candida bacteria. I should have come to this conclusion long ago.]

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