Low-Carb Salmon Loaf


7.5 oz canned salmon
3 eggs
10 oz low-fat evaporated milk
1 chopped tomato or leftover ratatouille
salt and pepper

Drain and flake the salmon. Add the beaten eggs and milk. Mix well before adding vegetables and dill. Season to taste. Grease lightly a loaf pan and bake at 400°F for half an hour. Eat warm or cold.

10 thoughts on “Low-Carb Salmon Loaf

  1. I don’t know about the loaf, but I love the photo! And havin’ a bit of that fella going up the waterfall on some sushi rice with a little wasabi and soy sauce… mmm

    Great. Now I’m hungry.

    Sorry I’ve been away so long. There’s been a big thing going on over at Violence UnSilenced for the last several weeks that I’ve been neck deep in trying to promote. Between that and my day job (plus my regular blog and the two others I contribute to) I’ve been woefully behind getting around to see everybody. But things are getting a little more sane (for the moment anyway) so I’m trying to catch up with everybody.

  2. Sounds interesting – trying to figure out what I could substitute for the evaporated milk – that wouldn’t work for me.

    I like the idea of using leftover ratatouille. Not something we usually have leftover.

    • I suppose any milk substitute might work although you may have to add some starch to get a firmer loaf. That’s why I use evaporated mlk rather than just plain milk.

  3. OK. I’m going to go out on a limb here and expose myself for the brainless moron that I must be. Can someone please explain to me what evaporated milk is? If it’s evaporated, then it’s no longer visible or tangible, right? What exactly is in a container of evaporated milk?

    • Raizy – it’s about 60% of the water content of milk that is evaporated, making the remaining liquid more dense. It’s sold in cans and is more well-known for using as a topping for desserts such as tinned fruit. Don’t confuse it with condensed milk, which has sugar added and is very sweet! I think both are now produced by Nestlé, but I remember the brand Carnation quite vividly.

      Both of them were extremely popular in the 1970s as a cheaper alternative to cream – especially in my family!

      PS – all the info I’ve given is very UK-centric…

      I’ve never come across evaporated milk being used in a savoury recipe before – this sounds like it’s worth a try! Thank you, IlanaDavita

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