Omega 3 Casserole

• 2 (14 3/4 ounce) cans wild-caught pink salmon, drained
• 1/4 cup whole ground flax seed meal (I like Bob's Red Mill brand)
• 1 cup chopped walnuts
• 2 tablespoons fresh lemon juice
• 2 fresh jalapenos, seeded and chopped
• 3/4 cup chopped white onion
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon Lawry's Seasoned Salt
• 1 egg
• 1 large celery rib, chopped (about 1 cup)
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 cup whole wheat panko breadcrumbs (I like Ian's brand panko breadcrumbs at Whole Foods)
• 1/2 teaspoon paprika
• 1/2 cup shredded cheddar cheese
• 1/4 cup butter, melted

1. Preheat oven to 300 degrees F.
2. In a large bowl, flake apart the salmon and remove any large bones. Mix in the flax meal, walnuts, lemon juice, jalapenos, celery, onion, cardamom, and Lawry's.
3. In a little bowl, beat your egg then mix in mayonnaise and dijon mustard. Add mayo mix to the salmon mix and blend well.
4. Pour the salmon mix into a lightly greased 8X11 glass baking dish.
5. In a medium bowl; mix the breadcrumbs, cheese, paprika, and melted butter then sprinkle over the salmon.
6. Bake, uncovered, for 40 minutes or until heated through.

wildcaught pink salmon, whole ground flax seed meal, walnuts, lemon juice, fresh jalapenos, chopped white onion, ground cardamom, salt, egg, celery, mayonnaise, mustard, whole wheat panko breadcrumbs, paprika, cheddar cheese, butter

Taken from www.food.com/recipe/omega-3-casserole-298886 (may not work)