Fresh Salmon Bake

• 1 -3 teaspoon canola oil (for stir-frying)
• 500 g fresh salmon (or thawed)
• 4 cups fresh spinach, washed, dried and loosely chopped
• 1 cup fresh mushrooms, washed and chopped
• 5 egg whites, beaten
• 1 cup low-fat milk
• 1 cup potato chips, unsalted, crushed
• 1 (14 ounce) can diced tomatoes (Mexican or Italian to increase flavor)
• 1 fresh tomato, sliced (for topping)
• cooking spray

1. Lightly grease an oven-proof dish, approximately 9 inches diameter and 3-4 inches deep (or half the recipe and use a 9 inch pie-dish).
2. Remove skin and bones from salmon and lightly stir-fry (in 1 tsp of oil) for 3 minutes, breaking tuna into small chunks and ensuring no bones remain.
3. Remove from pan and set aside.
4. Lightly stir-fry spinach leaves (adding an additional tsp of oil if required) , for 2 minutes.
5. Remove from pan and set aside.
6. Lightly stir-fry mushrooms (adding an additional tsp of oil if required) for 2 minutes.
7. Remove from pan and set aside.
8. Beat together egg whites and milk.
9. Mix salmon, mushrooms, spinach, can of tomatoes, 2/3 cups crushed potato chips together with egg white mixture.
10. Stir well.
11. Tip mixture into baking dish.
12. Cover with sliced tomatoes ad 1/3 cup of crushed potato chips (Optionally you may add 3/4 cup grated cheese to the topping).
13. Bake covered at 350 F for 30 minutes.
14. Remove cover and bake an additional 45 minutes, or until set.
15. Test by putting a knife in center to see if it comes out clean or feels firm.
16. Serve hot or warm.
17. Buen provecho!

canola oil, fresh spinach, fresh mushrooms, egg whites, lowfat milk, potato chips, tomatoes, tomato, cooking spray

Taken from www.food.com/recipe/fresh-salmon-bake-400968 (may not work)