Salmon loaf Recipe Gluten-free, dairy-free (casein-free).

PORTIONS: 8


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ORGANIC INGREDIENTS

  • 30 ml (2 tbsp) olive oil
  • 1 yellow onion, finely chopped
  • 120 g (1 cup) celery, finely chopped
  • 227 g (8 oz) mushrooms, sliced
  • 1/2 red bell pepper, chopped
  • 2,5 ml (1/2 tsp) salt
  • 485 g (17 oz) steamed salmon flaked into small pieces
  • 180 g (3/4 cup) chicken or vegetable broth
  • 145 g (1 cup) gluten-free breadcrumbs*
  • 2 large eggs
  • Juice from 1/2 lemon
  • 5 ml (1 tsp) dried savory
  • 5 ml (1 tsp) paprika
  • Pepper, to taste

PREPARATION

  1. Preheat the oven to 180 °C (350 °F).
  2. Line a 23 cm x 13 cm (9 po x 5 in.) bread pan with parchment paper.
  3. Heat the oil in a large skillet. Sauté the onion, celery, mushrooms, bell pepper, and salt over medium heat until the mushrooms have released their excess water.
  4. In a large bowl, combine all the ingredients.
  5. Press the batter into the pan.
  6. Bake on the center rack for 45 minutes.
Salmon loaf Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

A wonderful way to prepare salmon with a twist. Served with a lovely fresh salad, this dish is perfect for a delicious, simple, and successful dinner.

TIP

* Don't have breadcrumbs on hand? It's easy to make your own at home with our Cuisine l'Angélique breads.

Dry slices of bread in the oven at 120 °C (250 °F). Once the bread is completely dry, simply crumble it in a blender. That's all there is to it! Store your breadcrumbs in a glass jar for future use.