Paleo Crock Pot Salmon Loaf

recipe revisit from February 28, 2012

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 next food processed 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 off the juice from 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 and made a loaf-shape.
(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 the foil with coconut oil to prevent the loaf from sticking. I placed 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 but it works to make a perfect and moist Paleo Salmon Loaf.

You can change the veggies and the spices and get lots of different flavor profiles. I’ve done mushrooms in this, and green and red peppers, too, and they are both good, but carrot-zucchini is my favorite.