Updated: Jul 13
A post-depression era classic meal gets a Lectin Free Gourmet makeover with wild caught salmon, blanched almonds, and pressure cooked peas. Make it!
Salmon loaf and creamy dill sauce! It was one of my favorite summer dinners growing up in Minnesota. It's like a meat loaf only with salmon. Tender, flaky pink salmon loaf smothered with lemony, creamy dill sauce and peas is the ultimate easy meal to please your whole family. My kids absolutely love this dish!
Wild caught canned pink salmon is mixed with dill and savory seasonings and bulked up with almond flour and green onions. Pastured eggs bind it all together. Baked to a golden brown in a loaf pan, this quick and easy salmon loaf and creamy dill sauce will make your lectin free lifestyle a little nicer. Read more to find out how to remove lectins from peas.
With a mother raised in the post-depression era, I got priceless insight into bargain cooking. Ever wonder why oleo, aka margarine, and canned fish were so popular? We can thank (or curse) the meat and cheese rationings of WW2.
We all know how the margarine story ends. DON'T EAT IT! But certain canned fish can be very good for you. Just be sure it's wild caught. Salmon is low in mercury and high in long-chain omega-3 fatty acids. These are essential polyunsaturated fats that you must get from foods. Salmon has both EPA (eicosapentaenoic acid) and DHA (docosahexainoic acid).
EPA is used by your body to make signaling molecules called eicosanoids, which help reduce inflammation. And studies show it can reduce depression and even hot flashes. DHA is a very important structural componenet in your skin and retinas. DHA is also vital for brain development in children and brain function in adults. So eat more salmon!
Any night my mom made her salmon loaf with creamy dill sauce was a good night. The aroma of dill filled the house. And when she served us each a slice, she smothered it in her signature creamy dill sauce and peas. She stirred the peas right in with the sauce.
Now, for we lectin free folks, peas are on the no list. But there is a workaround. Pressure cooker to the rescue! Simply pressure cook frozen peas to zap the lectins, and they're back on the menu. I actually eat pressure cooked legumes every day for longevity. And it's nice to have peas to switch things up, especially in summer.
Pressure cooking expands what you can eat on the Plant Paradox plan. If you don't have a pressure cooker and would like one, here's one with all the functions for a great price on Amazon. If you get this one, Amazon pays me a tiny commission, but you can certainly shop for others.
Enough talk! Let's get to the recipe.
LFG Salmon Loaf
1 - 5 oz Can Wild Pink Salmon (I like Safe Catch)
2 Pastured or Omega-3 Eggs
1 Tbsp. Coconut Oil Mayonnaise
1 Tbsp. Melted Grassfed Ghee
1/3 Cup Blanched Almond Flour
2 Green Onions (sliced)
1/4 Cup Fresh Dill (chopped)
1/2 tsp. Salt
1/2 tsp. Pepper
1 - 16 oz. Bag Frozen Peas
LFG Creamy Dill Sauce
2 Tbsp. French Butter
2 tsp. Tapioca Starch
1 Cup Blanched Almond Milk
1/4 Cup Coconut Oil Mayonnaise
1 tsp Salt
1 tsp Pepper
2 Tbsp. Lemon Juice
1 Tbsp. Fresh Dill
Step 1: Pressure Cook Peas
Into the vessel of a pressure cooker, dump peas and 2 cups water. Add 1 teaspoon salt. Seal and pressure cook for 5 minutes. This will remove the lectins in these legumes and make them very digestible.
Step 2: Mix Up Salmon Loaf
Preheat oven to 350 degrees F. While peas are pressure cooking, mix salmon, eggs, mayo, melted ghee, almond flour, chopped green onions, fresh dill, salt, and pepper together. Spray a small loaf pan with olive oil. Spoon the salmon mixture into the oiled loaf pan. Bake for 30 minutes. By this time your peas should be done and you can release the pressure, drain them, and set them aside.
Step 3: Make Creamy Dill Sauce
In a small saucepan on low heat, melt butter until it bubbles. Whisk in starch to form a roux. Whisk in almond milk. Turn heat up to medium. Heat sauce until it thickens. Turn heat off. Run sauce through screen strainer into a medium bowl to remove any lumps. Whisk in mayo, salt, pepper, lemon juice until creamy smooth. Stir in chopped dill and peas.
To serve, cut the loaf into eight equal slices and place two slices on each serving plate. Spoon creamy dill sauce over the salmon. Spoon dill sauce with peas over salmon loaf slices. Garnish with more fresh dill.
ENJOY with a cold glass of bubbly, bottle-fermented Prosecco.