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Since we’ve been doing so much outdoor work in the garden lately, I haven’t been keeping up with supplying our land galley. Funny really how I still provision like we are still onboard. Cans of this and that. Lots of grains. Plus more and more we’ve run into friends and some family members who are either cutting back on carbs or for health reasons can’t tolerate gluten. So I’ve been compiling a few recipes from time to time to pull out of my recipe hat when needed.
This recipe is a take on my Mom’s salmon loaf recipe. Instead of bread crumbs or crackers I used cooked quinoa as a filler.
The sauce was an easy bechamel or white sauce seasoned with dill and thickened with a gluten-free flour. I added the peas for an extra veggie kick but they could be eliminated. A can of them was hiding in the back of my pantry so I used them.
Serve this up with some steamed broccoli or a fresh salad and you have an very easy and tasty meal for four or leftovers for tomorrow’s dinner if you are two as we are. Let’s hear it for leftovers!!!
If there are any RV’ers out there reading this, a habit we fell into on the boat was eating leftovers the next day for breakfast. Yup, breakfast. We have precious little refrigerator space onboard so it made perfect sense to gobble up the remains of the previous night fare the next morning and makes a very good start to your day. It’s probably more common with boaters but it may be something you might want to consider for your future land-locked nomadic travels.
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