This rice stir-fry-inspired dish combines tender salmon, brown rice, and colorful vegetables to provide energy, omega-3, and fiber. It’s a versatile recipe, great for batch preparation for the week, and can be alternated with other proteins. Fish should not exceed 15% of the overall diet.
Ingredients
- 525 g of boneless salmon (also canned with no salt)
- 960 ml of water
- 2 carrots with tops (200 g)
- 160 g of fresh or frozen peas
- 225 g of raw brown rice
- 48 g of essential nutritional mix for dogs
Instructions
- Bring the water to a boil and add the rinsed brown rice. Cook covered for 30 minutes, simmering gently.
- Meanwhile, preheat the oven to 175 degrees. Wrap the salmon in foil and bake for 15 minutes, ensuring there are no bones. Alternatively, use natural canned salmon.
- Finely chop the carrots and peas using a knife or food processor.
- Add the vegetables to the rice when there are 10 minutes remaining in the cooking time. If using pre-cooked rice, lightly steam the vegetables.
- Flake the cooked salmon and mix it with the rice and vegetables.
- Incorporate the nutritional mix, stirring well to distribute it.
- Turn off the heat and allow to cool completely before serving.
Notes
Fish should make up no more than 15% of the dog's diet. Use a scale to measure in grams for accurate proportions.
Storage
In the refrigerator for up to 3 days, in the freezer for up to 90 days.