It all started with minced fish. At my favorite market, I discovered high-quality salmon mince, processed and packed in Norway. Ideally, we always prioritize fresh ingredients, but life’s pace doesn’t always allow that. Having a backup is helpful. Minced salmon is perfect for long storage — frozen blocks sit conveniently in the freezer and defrost quickly when needed. This recipe works for any occasion. Time required (besides defrosting the mince) is just 3 minutes: wash a few vegetables, grate them, and you’re ready to go!
The loaf is delicious hot or cold, works as a main dish, fits perfectly in lunch boxes, is great for picnics, and is a flawless dinner or lunch option — a healthy meal for kids as well.
Saffron is optional in this recipe. For color, you can use paprika or turmeric, or season it with dried garlic or a pinch of dried rosemary.
- 1 kg minced salmon
- 1 large zucchini or courgette
- 1 carrot
- 2-3 sprigs of green onion
- a small bunch of parsley
- a pinch of salt
- 4 eggs
- 2 tbsp coconut or flaxseed flour (or grind chickpeas/lentils into flour, or substitute with potato/corn starch)
- saffron (or your favorite spice)
Defrost the salmon mince. Wash and grate the zucchini. Squeeze out excess moisture thoroughly and add it to the mince. Combine with eggs, chopped greens, grated carrot, and flour. I used 1 tablespoon of ground flaxseed and 1 tablespoon of potato starch. Add salt.
If using saffron, steep a pinch in 15 ml of boiling water in a cup for 2–3 minutes. Add the saffron water to the mixture (or opt for dried garlic, rosemary, or another spice of your choice).
Preheat the oven to 180°C. Grease a baking dish with olive oil and pour in the mixture. Bake for about 60 minutes (cooking time depends on the size and depth of the loaf). When a golden crust forms, it’s ready. Allow it to cool slightly before serving)
Defrost the salmon mince. Wash and grate the zucchini. Squeeze out excess moisture thoroughly and add it to the mince. Combine with eggs, chopped greens, grated carrot, and flour. I used 1 tablespoon of ground flaxseed and 1 tablespoon of potato starch. Add salt.
If using saffron, steep a pinch in 15 ml of boiling water in a cup for 2–3 minutes. Add the saffron water to the mixture (or opt for dried garlic, rosemary, or another spice of your choice).
Preheat the oven to 180°C. Grease a baking dish with olive oil and pour in the mixture. Bake for about 60 minutes (cooking time depends on the size and depth of the loaf). When a golden crust forms, it’s ready. Allow it to cool slightly before serving)
