Give your canine companion the gift of a lustrous, healthy coat with this nutritionally balanced dinner featuring wild-caught salmon as the star ingredient. This recipe combines the powerful omega-3 fatty acids found in salmon with the medium-chain triglycerides of coconut oil to support skin health from the inside out. The result is a meal that not only tastes delicious but actively works to reduce inflammation, moisturize dry skin, and promote a shiny, soft coat that you'll love to pet.
Blueberries add a burst of antioxidants to fight free radicals and support overall cellular health, while brown rice provides easily digestible complex carbohydrates for sustained energy throughout the day. Sweet potatoes and carrots round out the vegetable content with additional vitamins A and C, essential for maintaining healthy skin cell turnover and collagen production. This combination creates a complete meal that addresses both the nutritional needs of your dog and the specific requirements for maintaining beautiful skin and coat.
Perfect for dogs with dull coats, dry skin, or seasonal allergies, this recipe is also excellent as a regular rotation meal for any dog. The anti-inflammatory properties of omega-3s can help reduce itching and hot spots, while the balanced protein-to-carbohydrate ratio supports healthy weight maintenance. Batch cook this recipe and store portions in the refrigerator or freezer for convenient, healthy meals throughout the week.
Feed approximately 1 cup per 20 pounds of body weight per day, divided into two meals. Adjust portions based on your dog's activity level, age, and individual metabolism. Always introduce new foods gradually and consult with your veterinarian about your dog's specific dietary needs.
| 1.5 lbs | wild salmon, skin and bones removed, cut into chunks |
| 1 cup | brown rice, uncooked |
| 1 medium | sweet potato, peeled and diced |
| 2 medium | carrots, peeled and diced |
| 1 cup | green beans, trimmed and chopped |
| 1/2 cup | blueberries, fresh or frozen |
| 2 tbsp | coconut oil |
| 3 cups | water |
| 1 tsp | fish oil, for serving (optional) |
Rinse the brown rice under cold water in a fine-mesh strainer to remove excess starch.
In a large pot, combine the brown rice with 1 cup of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover the pot, and simmer the rice for 20 minutes until tender and water is absorbed.
While the rice cooks, heat coconut oil in a large skillet over medium heat until melted and shimmering.
Add the diced sweet potato and carrots to the skillet and sauté for 5 minutes, stirring occasionally.
Add the chopped green beans and 1 cup of water to the skillet with the vegetables, then cover and cook for 8 minutes until vegetables are tender.
Add the salmon chunks to the skillet with the vegetables and cook for 5-7 minutes, gently breaking apart with a wooden spoon, until salmon is fully cooked and flakes easily.
Remove the skillet from heat and stir in the remaining tablespoon of coconut oil until melted and evenly distributed.
Add the blueberries to the salmon and vegetable mixture and gently fold them in to keep them mostly whole.
Once the rice is finished cooking, fluff it with a fork and add it to the skillet with the salmon mixture.
Mix all ingredients together thoroughly, ensuring the salmon is evenly distributed throughout the rice and vegetables.
Allow the mixture to cool completely to room temperature before serving or storing, approximately 20-30 minutes.
Portion the cooled mixture into individual serving sizes based on your dog's weight (approximately 1 cup per 20 pounds of body weight per day).
If desired, drizzle a small amount of fish oil over each portion before serving for an extra omega-3 boost.
Store unused portions in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
