A few weeks ago we made these awesome Basil Salmon Burgers from Loren Cordain’s The Paleo Diet Cookbook, but we had so much basil-salmon mix that we chose to freeze some of it for a later date.
This weekend, I was feeling a bit creative and realized we could use the mix to make a salmon loaf. Why not, right? Toss in a little almond flour, some egg… shouldn’t be too hard.
I was so proud of myself–I thought I was being really quite clever and unique. Only later I called my mom to tell her about it, and she said “Oh! I have a great salmon loaf recipe from Grandma.” It deflated my spirits a tiny bit, but no matter. I was still excited to try it.
It really was quite easy!
I mixed together approx. 3 cups of the basil-salmon mixture, 1 egg and 1/4 cup of almond flour.
Then Brent suggested topping it with some of the shredded white sweet potato we had left over from other recipes, for the sake of texture.
I baked it at 350 for about 40 minutes.
It came out beautifully. It was not quite as salty as the basil-salmon burgers, and the crunch from the shredded sweet potato was really a nice touch.
Oh, and I forgot to mention: we didn’t bother greesing the pan. Salmon is such a fatty fish; if you’re starting with a salmon filet like we did (instead of from the can like my grandmother used to do), there should be plenty of natural oils to keep it from sticking.