Pacific Salmon Loaf

For this fall session, I’ll try to attend another community kitchen so that I can learn more variety of recipes from a different group. I’ll be going to Minoo’s group at Caring Place on Thursday morning every other week.

Minoo shared two recipes this week. The recipes are Pacific Salmon Loaf and Blueberry Muffins. The Pacific Salmon Loaf in this recipe uses can salmon but you may use any left over baked salmon or even can tuna. The Salmon Loaf is served with a cucumber sause.

Ingredients

• 2 (220g) cans salmon, drained and flaked
• 1/2 cup (125ml) dry bread crumbs
• 1/2 cup (125ml) chopped onion
• 1/3 cup (75ml) chopped green peppers (or any other color peppers)
• 1/3 cup (75ml) chopped celery
• 1/2 cup (125ml) mayonnaise
• 1 large egg

Ingredients for the cucumber sauce

• 1/2 cup mayonnaise
• 1/2 cup dairy sour cream or yogurt
• 1/2 cup finely chopped cucumber
• 2 tablespoons chopped onion
• 3/4 teaspoon dried dill

Click on the link for the instructions.

Instructions

Preheat the oven to 350F.

For the loaf, combine the salmon, bread crumb, celery, pepper, onion, egg and dill and mix lightly.

Add in the mayonnaise and mix well.

Grease an 8.5″ x 4.5″ loaf pan or lined it with parchment paper. Pack the salmon mixture into the prepared pan.Bake at 350F (180C) for 40 minutes.

While the loaf is baking, prepare the cucumber sause by combining all the ingredients and mix well. Chill the sauce in the refrigerator.

The loaf will be nicely brown at the sides when it’s ready.Serve the Pacific Salmon Loaf with the cucumber sauce.

Minoo, thank you for sharing such a healthy recipe and I’m sure many of us will make it for our family.

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