This Salmon & Spinach Loaf is the perfect lunch that can be prepared ahead of time. You can use leftover cooked salmon or just steam or bake a fresh piece. You can add anything you’d like in it or replace the salmon with ingredients such as zucchini, feta, olive, carrots and make it a vegetable loaf. To pique the interest of younger eaters, you can also bake them as muffins. Just reduce the cooking time.
3 handful of fresh spinach
150g/1 cup all-purpose flour
14g/3tsp baking power
100g/3/4 cup shredded gruyere or cheddar cheese
100ml/1/2 cup milk
100ml/1/2 cup vegetable oil
Salt and pepper
Cook salmon for 15 minutes in the oven at 400F or steam it then flake it with a fork.
Cook the spinach by steaming or blanching briefly in water.
Preheat oven to 370F.
In a bowl, mix together the eggs, milk, oil, flour and baking powder.
Add the salmon, the cheese and the cooked spinach. Season with salt and pepper to taste.
Pour in a loaf tin.
Bake for 45 minutes. To make sure the cake is cooked, insert a knife and it should come out clean.
Serve with a salad or roasted vegetables.