I discovered a whole cabinet of mason jars filled with preserved salmon that my mom made a couple months ago. Well, I couldn’t just leave them there and not do anything with it. That would be doing in justice to these homemade salmon preserves!
Lately, I’ve been working on learning how to work with gluten-free flours. And this was the perfect opportunity to work on some recipe making with the coconut flour and almond flour I got. Experimenting in the kitchen and making up recipes on the fly are always fun. I love the suspense of not knowing how it’ll turn out. Whether the recipe will be a keeper or a huge disaster.
This recipe took a couple test runs to gage the consistency that I wanted. This loaf is perfect for lunch or dinner as a main with some greens on the side.
- ½ cup salmon preserves
- 1 medium onion, thinly sliced
- 1½ cup leek, coarsely chopped
- 2 cups almond meal
- ¼ cup coconut flour
- 1 tbsp thai chilli powder (adjust for personal preference)
- 1.5 tbsp fish sauce
- 1 egg
- 1 cup coconut milk
- 1 tsp coconut oil
- salt and pepper for seasoning
- Preheat oven to 375 F
- Heat oil in skillet, cook onions and leeks with chilli powder and fish sauce until soft. Add salmon and mix well on skillet. Pour contents into a mixing bowl.
- In the same mixing bowl, add almond meal and coconut flour.
- Add egg and coconut milk into dry mixture a little at a time.
- Season mixture with salt and pepper and evenly distribute it into 6" long mini loaf pans.
- Bake for 30 minutes and check doneness by sticking a toothpick into the thickest part of your loaf. It is done when no flour sticks on the toothpick. If there is flour stuck on the toothpick, bake again and check every 5 minutes until fully cooked after the toothpick test.