Salmon & Potato Bowl

For adult dogs
Makes approximately 2kg

Ingredients

  • 430g (2 ¼ C) white rice
  • 420g potato
  • 500g salmon fillet (skin off, finely diced) or mince
  • 75g chicken liver
  • 145g carrot
  • 190g broccoli
  • 130g spinach
  • 30ml (2T) canola oil
  • Large pinch salt
  • 17g (1 level scoop) The Nosh Project Nourish 27 Essential Meal Balancer
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Feeding guide Guaranteed analysis Important notes

Salmon & Potato Bowl

For adult dogs
Makes approximately 2kg

Preparation:

  • Wash all vegetables thoroughly.
  • Dice potato, carrot and broccoli to 1cm cubes, set aside.
  • Finely chop spinach, set aside.
  • Cut chicken liver into 1cm cubes, set aside.
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Feeding guide Guaranteed analysis Important notes

Salmon & Potato Bowl

For adult dogs
Makes approximately 2kg

Cooking:

  • Cook rice according to package instructions. Set aside to cool.
  • Place potatoes in a pot and cover with cold water, bring to the boil. Cook potatoes for 10-15 mins or until tender. Drain & set aside to cool.
  • In a non-stick pan over medium to high heat, cook salmon & chicken liver. Stir often & break up any large pieces.
  • While salmon is still slightly raw, add carrots, broccoli & spinach. Cook until salmon is cooked through and vegetables have softened. Place mixture into a large mixing bowl & set aside to cool.
  • Once the salmon mixture has cooled completely, add rice, potatoes, oil and salt. Mix until combined.
  • Evenly sprinkle half the Nourish 27 (half scoop) and stir to combine, then evenly sprinkle remaining half and mix thoroughly until fully incorporated.
Download PDF
Feeding guide Guaranteed analysis Important notes

Salmon & Potato Bowl

For adult dogs
Makes approximately 2kg

Serving & Storage:

  • To serve immediately after cooking, measure out the appropriate amount of food on a scale (see feeding guide). Serve at room temperature.
  • To store remaining food, portion into individual serving sizes appropriate to your dog’s weight in airtight containers. Label each container with the date and place in the fridge (4˚ C) or freezer (-15˚ C). Meals can be kept in the refrigerator for up to 4 days or in the freezer for up to 12 weeks.
  • To serve from frozen, remove pack from freezer and defrost in the fridge overnight.
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Feeding guide Guaranteed analysis Important notes
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