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Salmon Vegetable Loaf

 

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Salmon Vegetable Loaf
 

 

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Recipe

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.

Times

  • Prep Time : 10 min
  • Cook Time : 40 min
  • Ready Time : 50 min

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 cans 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 tablespoons 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.

*Optional: surround loaf with any vegetables that you have in stock.

Bake uncovered for 40 minutes and enjoy!

About EasyHealthyKosher

avatar

Hi, I'm Ariella
Healthy food has always been a priority in my life. But in 2009, when my husband, Jonathan, was diagnosed with Crohn’s disease, it became a true way of life for our family. At our doctor’s recommendation, Jon went on a diet that might be able to heal the disease naturally and prevent an invasive surgery. The diet, called SCD (Specific Carbohydrate Diet), basically eliminates all grains, refined sugar, soy and most dairy, in an attempt to “starve off” the disease.
At first, I was extremely overwhelmed by the strict guidelines of the diet – I could live without bread, but no more onion soup mix? Soy sauce? Morningstar products? What would we eat?!!!
For months, if we had company over, I would make two separate menus because I didn’t want to be the house in the neighborhood known for its “weirdo” healthy food.
But slowly, I began to embrace the diet as I noticed how good my normally upset stomach felt by eating such healthy and natural ingredients. I learned how to have more fun experimenting in the kitchen and adapting my favorite recipes using more vegetables, nuts and herbs.�
Today, I am so thankful to feed my children food that is made from real ingredients – not processed junk that has been sitting on shelves for months, full of preservatives. When friends come over, I love to watch their reactions as they taste an amazing grain-free baked good or entre loaded with fresh vegetables; I now take so much pride in being the home known for healthy food.
The recipes on my site are always guaranteed to be: Gluten-free, refined sugar-free, soy-free and mainly dairy and grain-free.
My blog, easyhealthykosher is a way to chronicle my favourite recipes and to show everyone how easy it can be to make kosher food that is both delicious and healthy. You can do it, too!

 

comments

 

2 Responses to Salmon Vegetable Loaf

  1. avatar says: erica

    I would love to try your recipes! Thank
    you.

  2. 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?

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