Ingredients

(Serves 6)
415 Grams of Canned Pink Salmon
1 Carrot (1/2 Diced)
1 Diced Capsicum
1 Diced Celery
1 Diced Onion
1 Sweet Potato
1 Pumpkin
2 Slices of Bread (I used Rye)
3/4 Cup Quinoa
1 Egg Beaten
Dill
Rosemary
Pepper
Lemon juice

Directions

1. Pre-heat your oven to 180.
2. Steam Sweet Potato, Pumpkin, Carrot then mash together and set aside. (This is to bind).
3. Cook your Quinoa as per box instruction, whilst your Quinoa is cooking, add your diced Carrot, Capsicum, Celery, Onion until it reduces into a moist consistency.
4. Clean your canned Salmon (Crush the bones & remove the skin)
5. Take your mashed Sweet Potato, Pumpkin, Carrot & mix in ur beaten egg. Crumble your bread in. Add your canned Salmon, Carrot, Capsicum, Celery, Onion & Quinoa.
6. Add Dill, Rosemary, Pepper & Lemon juice to taste
7. Pack into a rectangular loaf tin

Let cook for 30 minutes at 180 until edges are brown
Let stand 15 mins under foil after you remove

Notes

You could use fresh salmon instead of canned, rice instead on quinoa.