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salmon vegetable loaf

Salmon Vegetable Loaf

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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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!