Salmon & Veggie Loaf
A very simple and flavoursome homemade salmon loaf packed with wholefood nutrition. Using real food ingredients this recipe is gluten free, dairy free, sugar free and paleo friendly. Being nut free it is also great for lunch boxes.
Ingredients
- 400 g canned red salmon
- 4 free range eggs whisked
- 1 cup zucchini grated
- 1 cup carrot finely grated
- 1/2 cup fresh parsley chopped
- 3 Spring Onion chopped (or 1/2 small onion finely diced)
- 2 tbsp coconut flour
- sea salt
- black pepper
Instructions
- Pre-heat fan-forced oven to 180°C.
- Using your hands squeeze out excess juices from grated zucchini.
- In a large mixing bowl combine all ingredients.
- Pour into a lined loaf tin and bake in oven for 1 hour or until cooked through and golden on top.
Notes
Serving Suggestions:
- Serve with a side salad or cooked greens.
- Add garlic or additional fresh or dried herbs of choice.
- *You can also substitute grated veggies for your favourites.
- For the best flavour choose a good quality brand of salmon.
- Use the green part only of the spring onion.
- Swap coconut flour out for buckwheat flour instead.