Salmon & Sweet Potato Feast
Ingredients
- 1.5 lbs boneless skinless salmon fillet
- 2 cups sweet potatoes, peeled and diced
- 1 cup brown rice
- 1 cup green beans, chopped
- 1/2 cup carrots, diced
- 2 tablespoons olive oil
- 4 cups water
- 1 teaspoon dried kelp powder
- 1/2 teaspoon iodized salt
Step-by-Step Instructions
- Rinse the brown rice thoroughly under cold water, then combine with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until tender and water is absorbed. Fluff with a fork and set aside to cool.
- While rice cooks, place the diced sweet potatoes in a large pot with remaining 2 cups of water. Bring to a boil and cook for 10 minutes until fork-tender. Drain and set aside, reserving 1/2 cup of the cooking liquid.
- Steam or boil the green beans and carrots for 5-7 minutes until soft. Drain and allow to cool slightly before chopping into bite-sized pieces appropriate for your dog's size.
- Preheat oven to 375°F (190°C). Place salmon fillets on a lined baking sheet and bake for 15-18 minutes until internal temperature reaches 145°F (63°C) and fish flakes easily with a fork. Alternatively, poach in simmering water for 10-12 minutes.
- Remove any pin bones from the cooked salmon and flake into small pieces using a fork, ensuring no sharp fragments remain.
- In a large mixing bowl, combine the cooked rice, sweet potatoes, green beans, carrots, and flaked salmon. Drizzle with olive oil and mix gently to combine without mashing ingredients completely.
- Add the dried kelp powder and iodized salt, mixing thoroughly to distribute evenly throughout the mixture. If the mixture seems dry, add reserved sweet potato cooking liquid 1 tablespoon at a time.
- Allow the complete mixture to cool to room temperature before portioning. Divide into individual servings based on your dog's weight and caloric needs.
- Store portions in airtight containers and refrigerate immediately. Use within 3-4 days or freeze for longer storage.
💊 Required Supplements
Add the following supplements per 5 lbs of prepared food: 1/4 teaspoon fish oil (providing approximately 200mg EPA+DHA combined), 1/8 teaspoon zinc methionine (providing 25mg elemental zinc), and 1/16 teaspoon vitamin E (providing 25 IU). Mix supplements into each individual serving immediately before feeding to preserve potency. Do not add supplements to bulk storage as heat and light degrade efficacy.
Nutritional Analysis
1 cup (for 25lb dog)| Calories | 450 kcal |
| Protein | 28g (35% DM) |
| Fat | 12g (15% DM) |
| Carbohydrates | 38g (45% DM) |
| Fiber | 4g (5% DM) |
| Moisture | 72% |
| Calcium | 1.2% DM |
| Phosphorus | 0.9% DM |
| Ca:P Ratio | 1.3:1 |
🧊 Safety & Storage
Store prepared food in airtight glass or BPA-free plastic containers in the refrigerator at 40°F (4°C) or below for maximum 3-4 days. Freeze individual portions at 0°F (-18°C) for up to 3 months. Thaw frozen portions overnight in the refrigerator, never at room temperature. Discard any food left uneaten after 2 hours at room temperature. Always wash hands, utensils, and surfaces thoroughly with hot soapy water after handling raw salmon. Monitor your dog for any adverse reactions during the first week of transition, including vomiting, diarrhea, or skin irritation.
⚠️ Recipe Drift Warning
Do not substitute salmon with raw or smoked salmon due to parasite risk and high sodium content. Avoid replacing sweet potatoes with white potatoes from the nightshade family as solanine may cause digestive upset. Never omit the kelp powder or substitute with non-marine sources as it provides essential iodine for thyroid function. Do not use garlic or onion as these are toxic to dogs. If substituting oils, use only fish oil, coconut oil, or flaxseed oil—never vegetable oils high in omega-6 which may counteract skin benefits. Consult your veterinarian before making any modifications as this recipe is specifically balanced for skin and coat health in adult dogs.
⚕️ Always consult your veterinarian before changing your pet's diet.
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