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
Servings
4 Servings
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
- 1/2 cup tomato sauce
- 2 tablespoon honey
- 1 tablespoon red wine vinegar
Instructions
- 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!
I’ve never taken the bones out of canned salmon. They mash easily and are a great source of calcium.
Looks like you should use about half a can, but I bet it would double very well.
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I have a can that is 14.75oz (418grams). How many cans should i use? Is this recipe good doubled?
This was a fantastic recipe. For those of you out there like me who have picky, won’t-touch-a-vegetable children like me, I highly recommend you grate the vegetables as directed, but with the small holes of the grater. I forgot one week, using the regular size holes, and they wouldn’t touch it.
My son and I really like this vegetable salmon loaf. Sauce was an important part of the recipe. I think 2 small cans or 1 large can of salmon is the right amount.
Your vegetable salmon loaf sounds wonderful – especially since you have directions for making it gluten free. My only problem is that I am allergic to tomatoes. What can I substitute for this in the sauce?
I would love to try your recipes! Thank
you.