• Stephanie Marmier

Salmon & Spinach Loaf

Updated: Mar 28



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.



Ingredients


  • 300gr/10.5oz salmon

  • 3 handful of fresh spinach

  • 150g/1 cup all-purpose flour

  • 14g/3tsp baking power

  • 100g/3/4 cup shredded gruyere or cheddar cheese

  • 3 eggs

  • 100ml/1/2 cup milk

  • 100ml/1/2 cup vegetable oil

  • Salt and pepper


Directions

  1. Cook salmon for 15 minutes in the oven at 400F or steam it then flake it with a fork.

  2. Cook the spinach by steaming or blanching briefly in water.

  3. Preheat oven to 370F.

  4. In a bowl, mix together the eggs, milk, oil, flour and baking powder.

  5. Add the salmon, the cheese and the cooked spinach. Season with salt and pepper to taste.

  6. Pour in a loaf tin.

  7. 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.

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