Salmon Vegetable Loaf

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My typical Monday morning starts like this. After 30 minutes of negotiating with my girls about what they can wear to school (they are only 2 and 4…I think I’m in trouble!), we have ten minutes of negotiating breakfast options.  After everyone is satisfied, I sit down with my coffee, my pen and paper, and together, my “team” helps me think up a dinner plan for the week.  The one requirement for Monday night dinner is that it has to be something I can make from the ingredients that I already have.  If I’m lucky, I can stretch out weekend leftovers to get me thru Monday, but some weeks there is no such luck and all I have is a few random vegetables to work with.

Today is one of those days…Luckily I keep my pantry stocked with canned pink salmon because it is loaded with calcium, Omega -3 fatty acids, and tons of potential for easy, healthy and delicious dinner options.  A favorite dinner of mine growing up was my mom’s salmon loaf.  I have changed around some of my mom’s original ingredients to create a healthier version that is gluten-free, dairy-free, refined sugar-free, SCD friendly and includes more vegetables.  An oldie but a goodie, salmon loaf is so moist, so flavorful, so satisfying, and the best part is it only takes a handful of ingredients and about ten minutes to prepare.

Salmon Vegetable Loaf

Ingredients:

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3 small carrots or two medium carrots grated (approximately one cup)

1 small zucchini grated (about 1/2 cup)

2 eggs

1 (213 gram) can salmon (I use Clover Leaf Red Pacific Salmon)

1/4 cup almond flour (or gluten free bread-crumb substitute of your choice)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon dijon mustard

For the Topping:IMG_4225

1/2 cup tomato sauce

2 tablespoon honey

1 tablespoon red wine vinegar

 

Directions:

Preheat oven to 350 and line baking dish with parchment paper or oil (I use a pyrex casserole dish). Grate carrots and zucchini–either with a hand grater or the food processor. Drain excess liquid from zucchini.
Remove large bone and any unappealing skin from canned salmon and mix together with vegetables, eggs, gluten-free flour of choice, salt, pepper and mustard. Top with mixture of tomato sauce, honey and vinegar.IMG_4179
Optional: surround loaf with any vegetables that you have in stock. Bake uncovered for 40 minutes and enjoy!

yield: 4 servings

Tip: small canned salmon bones don’t need to be removed, they will soften during cooking and are a great source of calcium.

9 thoughts on “Salmon Vegetable Loaf”

  1. Hello,
    this recipe sounds wonderful, but I have a question. As much as I like fresh salmon, I cannot stand canned salmon. It does not like me either. Could this recipe be made with fresh salmon? What substitutions would I make?

    Thank you

    1. Hi Ailuy,
      I have never tried the recipe with fresh salmon, but as long as the measurement is the same (the grams), I think it would work instead with all other ingredients staying the same. Just be extra careful to remove all the bones because with fresh salmon, unlike canned, they won’t soften. Let me know if it works!

  2. Very impressive dish! I did not anticipate enjoying this dish since I strongly dislike canned salmon. I was in the mood to make something healthy so I made it and WOW!! It’s very good! Thanks Ariella! Definitely let me know when you come out with a cookbook or post new recipes. If you charged a small fee for access to your recipes and uploaded them to this website, I’d happily pay the cost. 🙂

    1. Hi Miriam,
      I think tomato paste can be a little thick, but maybe try and dilute it with a little water… .. Good luck! I hope it comes out well!

  3. I have a question, when a receipe calls for almond flour can I grind up almonds in my food processor ? Your receipes are great, where do you post them?This one I got from Facebook through Rabbi Steinmetz.

    1. Hi Barbara, the almond flour that I use is super fine and without the peel. If you have remove the peel of almonds first (by soaking) and use a very high speed food processor, I am sure you can make your own almond flour but I have never tried. The one I used is ordered from Wellbees.com and is the best quality that I have used but most grocery stores and health food stores carry almond flour.

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