Salmon Vegetable Loaf
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.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 1 cup Grated Carrots Approximately 3 whole
- 1/2 cup Grated Zucchini Approximately 1/2 of one
- 2 eggs
- 1, 213 gram can pink or red salmon
- 1/4 cup almond flour any gluten free breadcrumb substitute will do
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dijon mustard
For the Topping
- 1/2 cup tomato sauce
- 2 tablespoon honey
- 1 tablespoon red wine vinegar
Preparation
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!
