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
3 small carrots or two medium carrots grated (approximately one cup)
1 small zucchini grated (about 1/2 cup)
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
1/2 cup tomato sauce
2 tablespoon honey
1 tablespoon red wine vinegar
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.
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.