Low Carb Easy Salmon Casserole

You can make this dish with leftover baked salmon or with canned salmon. (The baked salmon will taste superb; the canned salmon will be very good.) This is airy, almost like a soufflé. Unlike a soufflé, this dish will not collapse when you serve it. It is quick to toss together, too.

PREPARATION TIME: 15 minutes.

BAKING TIME: 35 to 45 minutes.

SERVING SIZE: 1⁄4 total yield.

AMOUNT PER SERVING: 3.8 grams of carb, 32.4 grams of protein.

NUMBER OF SERVINGS: 4.

	Ingredients	CHO (g)	PRO (g)
16	ounces cooked or canned salmon	0	92.0	Buy here
2	eggs	1.2	12.0
1⁄2	cup light cream	3.2	2.4
1⁄2	cup Bread Crumbs I (page 25)	5.4	11.4
2	tablespoons grated onion	2.0	0
1	tablespoon lemon juice	1.3	0
1⁄2	teaspoon Worcestershire sauce	0.5	0
1⁄4	cup freshly minced parsley (or 1 teaspoon dried)	0.4	0	Buy here
	salt to taste (about 1⁄2 teaspoon or less)	0	0
	freshly ground black pepper to taste	0	0	Buy here
3	tablespoons butter	0	0
1⁄4	cup grated Parmesan cheese	1.0	11.9	Buy here
	Total	15.0	129.7

Preheat oven to 375˚F. Lightly oil or butter an ovenproof baking or casserole dish.

Flake the salmon (if you are using canned salmon, carefully drain it and discard all skin and bones) and put it in the casserole dish.

In a medium mixing bowl, beat the eggs until well combined and smooth. Add the cream. Mix well. Stir in the bread crumbs, onion, lemon juice, Worcestershire sauce, and parsley. Add salt and pepper. Add this mixture to the salmon and stir gently. 

Dot the casserole with butter and sprinkle the grated Parmesan cheese over it. Bake, uncov- ered, for about 35 to 45 minutes or until the top is nicely browned.