Canned Salmon is a healthy source of Omega-3 fatty acids, and if canned with bones it provides an added source of calcium. Since I am trying to find other options for Omega-3’s outside the use of supplements, I try to prepare meals that will have this added benefit.
It has been awhile since I have had Salmon Loaf, yet recipes that I have been given all contain milk and fine bread crumbs, all of which are items that cause stomach upset. This resulted in my need to be creative in how I might like to use the Salmon I purchased in creating a meal my husband’s mom used to make, which was topped with white sauce. With this meal I used ketchup as my topping, as this loaf resembles that of a mini-meatloaf and tasted quite nice!
Now, I’m not a huge fan of fish bones, and find that if there are bones in my fish, I will stop eating my meal. This of course is a result of painful, childhood memories where every fish meal my mother made, I would always end up with a bone getting stuck, so yes, I have this emotional fear of bones. Although Salmon bones soften through the process of canning, I still removed all the bones when I prepared this meal. As a result, I might be losing some of the calcium benefit that this product provides, yet I can live with that. If you enjoy Salmon with the bones, you can avoid that step in my recipe.
Gluten & Milk Free Salmon Mini-Loaves
Gluten & Milk Free Lifestyle – Laura D. Field
350 F – Prep: 15 min – Bake 25 min – Makes 4 servings
- 1 teaspoon dried minced onion (or a small onion chopped fine)
- 1/2 teaspoon dill seed
- 1 tsp flaxseed (optional)
- 1 tsp chia seed (optional)
- 1/4 teaspoon black pepper seasoning
- ½ tsp Italian seasoning (optional)
- 1 cup oatmeal
- 2 eggs, slightly beaten
- 2 Tablespoons Almond milk
- 14-16 oz canned Alaska salmon, drained and broken into piece. Be sure to remove any bones.
- Ketchup, salsa or white sauce for condiment use
- Preheat oven to 350 F.
- Spray-coat a shallow baking dish with olive oil spray
- In mixing bowl, blend egg, milk, dried onion, dill seed, Italian seasonings, and black pepper.
- Blend in oatmeal.
- Blend in eggs and almond milk.
- Add in salmon.
- Once mixed, divide and place into two mini-loaf pans
- Lightly spray the loaf tops with olive oil cooking spray.
- Bake for 25 minutes.
- Each loaf is two servings.
- Serve warm and top with ketchup (or salsa) along with a side dish of your favorite vegetable(s) or salad
In making this meal, I made two small mini-loaves, perfect for 4 servings. Now that my husband and I are just about empty-nesters (our youngest daughter still in college), this meal provides the option to freeze the 2nd mini-loaf for another future meal.
Served with a salad of garden veggies (tomatoes, cucumbers and peppers), topped with raspberry vinaigrette dressing, made for a light, yet filling meal.
Enjoy and be sure to share your feedback.
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor