Salmon With Dill Loaf:
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(corn, dairy, gluten, peanut, soy, tree nut free)
- 1- 16oz can salmon( drain and reserve liquid)
- 2 eggs, beaten
- 1/2 cup rice flour
- 1/4 cup potato starch
- ! T. Lemon juice
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 stalk celery, chopped in lg pieces
- 2 small onions, quartered
- 3/4 cup liquid-reserve broth from can plus water
- 1 cup homemade mayonnaise
- 2 T. dill weed
Preheat oven to 350 degrees. Drain the salmon, reserving liquid. Remove the skin and bones and place the meat in a large bowl. Combine eggs, rice flour, potato starch, lemon juice, salt and pepper,celery, onion and liquid from salmon in a food processor.Process until vegetables are finely chopped. Add to salmon in bowl and mix thoroughly. Spoon into a lightly oiled 9X5 inch pan. Bake for about 45-50 minutes. Remove from oven.Allow to stand on counter for 10-15 minutes before removing from pan.
Slice loaf and place onto serving plates. Combine mayonnaise and dill weed. Top each salmon slice with dill sauce.
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