This is a quick and easy recipe to make ahead of time and warmed up to serve. My Salmon loaf is very delicious and very satisfying on those fish kind of days!
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Salmon Loaf with Homemade Herb Mayo
2015-05-19 10:15:25
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Serves 6
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 440g (0.97 lbs) can red salmon drained
- 1/3 cup of almond meal
- 2 sticks of celery, finely chopped
- 4 green shallots, finely chopped
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 eggs separated
- 1 tsp mustard powder
- 2 tbls lemon juice
- 1 tsp coconut aminos
- 1/2 cup coconut milk
- 15 g of ghee
- 1/2 tsp dried or fresh dill (optional)
Herb Mayonnaise
- 1 egg at room temp
- 2 tablespoons lemon juice at room temp
- 1/2 teaspoon dry mustard
- 1/2 teaspoon sea salt
- 1/4 cup light-tasting olive oil/avocado oil at room temp
- 1 tsp dried dill
- 1 tsp chopped fresh mint
- 1 tsp chopped parsley
- 1 tsp chopped chives
- extra olive oil/avocado oil for adding in a stream until mayo thickens.
Instructions
- Preheat the oven to 176 degrees (350F)
- Combine salmon, almond meal, egg yolks, celery, carrot, onion, shallots, mustard, lemon juice, coconut aminos in a large bowl.
- Heat the coconut milk over low heat, remove from the heat then add the ghee and stir. Set aside to warm.
- Stir the warmed coconut milk/ghee mixture into the salmon mixture.
- Beat the egg whites in a bowl until soft peaks form then fold through the salmon mixture gently. Line a loaf tin with baking paper then pour the mixture into the tin and bake for 50 minutes until firm, let rest for 10 minutes before turning on to a serving plate.
Herb Mayonnaise
- Place the egg and lemon juice in a large tall plastic cup/blending jar attached to a hand blender or food processor. Add the dry mustard, sea salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.
- Add all the herbs to the cup/jar or processor.
- While you keep blending, slowly pour the extra oil (I usually pour it straight from the bottle) very slowly in a very thin drizzle/stream. This takes about three minutes or so. Drizzle slowly.
- You will start to see the mayo thicken to form the emulsion. Keep drizzling oil until thick and creamy.
- Serve with a slice of moist salmon loaf.
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