I was watching a French chef highlighting some toaster-oven friendly recipes on the Today Show. He used fresh crab to make this recipe (which I’m sure tastes divine), but I chose canned salmon because:
a) that was all I had, and
b) it’s higher in baby brain-friendly omega-3 fats!
1 can wild salmon (I prefer no bones)
2 Tbsp olive oil mayo
2 pinches Old Bay seasoning
1 tsp fresh minced chives
juice of 1/4 lemon
2 tsp bread crumbs
salt and pepper to taste
Preheat your toaster oven to 425 degrees (or use broil) if it doesn’t go that high. Mix all ingredients in an oven safe dish, such as a large ramekin, reserving a pinch of bread crumbs to sprinkle on top before popping into the oven. Bake for 8-10 minutes until golden brown. Serve warm with a green salad or sauteed greens.