Blooms and Spoons

Zucchini Salmon Loaf

Blooms and Spoons 

Anyone who has ever grown zucchini knows that it can be a prolific producer, and one of the ways to preserve the harvest for the future is to grate it and freeze it.  I’ve been using up some of this past summer’s zucchini bounty by adding it to chocolate cake, lasagna, potato pancakes – and this recipe for salmon loaf, which is a simple comforting meal you can put together in minutes. 

Zucchini Salmon Loaf


• 2 cans (7.5 ounce) salmon, flaked, drained (low sodium is good)
• 1/2 cup dried bread crumbs or soda cracker crumbs
• 1 egg
• 1/2 cup shredded frozen zucchini, thawed, drained (if you have fresh zucchini, use that!)
• 1/4 cup fresh parsley, chopped
• 1 teaspoon smoked paprika (sweet paprika will work if you don’t have or don't like the flavor of smoked)
• Freshly cracked pepper to taste


1. Preheat oven to 350 degrees Fahrenheit.  Line a loaf pan with parchment paper. 

2. Combine all ingredients together in a bowl.  Press them firmly into the prepared loaf pan. 

3. Bake for 20 minutes. Serve with your favorite side dishes.

Photo by Getty Images/DebbiSmirnoff

Rhubarb Coconut Muffins

Blooms and SpoonsWe’re in that blustery part of spring here in Calgary — in the span of ten minutes, we can have rain, snow, hail, and brilliant sunshine. The jackrabbits are still caught between their winter white and warm-weather brown, and the early spring bulbs are just poking up out of the soil and readying themselves for their short, beautiful show. It’s a crazy, changeable time, but I always look forward to it. 

One of the very best parts of spring is when the rhubarb is ready for harvest, but I still have to be patient a little while longer and simply dream ... These Rhubarb Coconut Muffins are a great way to enjoy those tangy-tart stalks once they’re finally ready. 

Rhubarb Coconut Muffins

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with baking parchment cups. 

Mix together in one large bowl:

• 1/2 cup unsweetened applesauce
• 1 cup brown sugar
• 1 egg
• 1 cup buttermilk
• 1 teaspoon coconut extract
• 2 cups all-purpose flour
• 1/2 cup finely shredded, unsweetened coconut
• 1 teaspoon baking soda
• Pinch of salt

Fold in:

• 2 cups fresh chopped rhubarb

Pour into prepared tin.

Sprinkle with coconut sugar (as little or as much as you like, or omit entirely).

Bake for 25 minutes, or until done.

Rhubarb S