Salmon Loaf | Fit Pregnancy

Salmon Loaf

Salmon Loaf
This Recipe:
Start to Finish
65 min
20 minutes
45-55 minutes

Nonstick cooking spray
2 medium carrots
1 medium zucchini
1 15-ounce canned salmon, drained
1 cup bread crumbs
¾ cup 1% milk
1 egg, beaten
½ onion, finely chopped
1 tablespoon curry powder
Juice from ½ lemon
Ground black pepper, to taste
Salsa (optional)


Preheat oven to 350° F. Coat a 9-inchby- 5-inch loaf pan with nonstick cooking spray. Using a box grater or mandoline, shred carrots and zucchini and set aside. In a large bowl, flake salmon. Add bread crumbs, milk, egg, onion, carrots, zucchini, curry powder, lemon juice and pepper to the salmon and mix very well until moist. (Add more milk, if necessary.)

Form salmon mixture into loaf shape and place in pan. Bake for 40 minutes or until loaf is set in the center. (It will feel firm to the touch.) Slice and serve topped with salsa, if desired.

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