Recipe of the Week: Salmon Loaf
I found this Salmon Loaf recipe on Fit Pregnancy and thought it looked super healthy. Since I like(d) meat loaf I thought this was a sure bet for deliciousness.
- 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-inch by- 5-inch loaf pan with nonstick cooking spray. Using a box grater or mandolin, 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.
Per serving: 300 calories, 37% protein (27 g), 41% carbohydrate (31 g), 23% fat (7.5 g), 379 mg calcium, 13 mg vitamin C, 3 mg iron, 65 mg foliate, 4 g fiber
It might very well be tasty, but for some reason it did not go over well. Being pregnant there are some things that just don't taste like they used to and salmon now really grosses me out. So sad. Of course nowadays all I want to eat is chocolate and mac & cheese and sometimes fruit, ice cream is good too. It's so hard eating healthy!