This is a nice quick and easy dinner loaf. I like it with a nice Tomato soup or Creamy Celery Fennel or even just with a salad. The key ingredient is fresh organic dill! Yum!
Oven 350 degrees
Small loaf pan, greased
Larger pan half filled with water
1 tablespoon Margarine or Butter (I use goat butter)
1 medium Onion, chopped
1 cup Celery, diced
1/2 cup Zucchini, diced
1 can Salmon
1 cup Fine Gluten- Free Bread Crumbs*
2/3 cup Unsweetened Almond Milk
1/4 cup fresh Dill, chopped
Melt butter over medium heat in skillet. Add onions, celery, zucchini and cook until tender-crisp.
In bowl, lightly beat eggs then add cooked celery mixture.
Drain salmon juices into egg/veggie mixture. Mash salmon in the can with a fork then add to the bowl along with all remaining ingredients and stir well.
Spoon into greased loaf pan. Place into larger pan that is half filled with water so that once inside the water comes up to about 1 inch of the outside of smaller pan.
Bake uncovered for 45-55 minutes .
*I buy gluten-free bread crumbs at Whole Foods in their bakery department, they are made with rice flour but if gluten isn’t your concern you can totally use regular fine bread crumbs!