Tuesday, February 28, 2012

Crock Pot Salmon Loaf

         
I peeled and chunked 3 carrots. Then I chopped them up small in the food processor.  I cooked this in a small skillet with 1/2 tsp coconut oil, maybe 5 minutes to soften. I also added a dash of salt, some pepper, 1/2 tsp of smoked paprika and 1/2 tsp turmeric.
I also chopped up one big zucchini and added it to the skillet until done.

In another small bowl, I stirred up 3 eggs and 1 TBSP lemon juice. In a large bowl, I combined 2 large cans and one small can of salmon. (I poured the juice out of the cans.) I smashed up the bones (more calcium!) and broke apart the salmon. I added the cooked vegetable mixture and the beat-up egg mixture.
 I combined all ingredients with my hands.
(If the mixture looks too wet to make a loaf, add up to 4 TBSP almond meal to thicken. This is what I had to do, but sometimes it's less)

Next, I tore off 2 feet of aluminum foil and folded it in half long-ways. Then I laid that along the bottom of the crock pot and up along the sides and over the handle. I coated this foil with coconut oil to prevent the loaf from sticking. I plopped the salmon mixture onto the foil and shaped it into a "loaf." I put the lid on it and cooked it on low for 6-7 hours.

This is a very different way to use a crock pot. You can change the veggies and the spices and get lots of different flavor profiles. I've done mushrooms in this, too, and it's good, but carrot-zucchini is my favorite.