Need a "fancy" salmon loaf recipe!
Here are some variations I've collected over the years. Hope one of them hits the spot.
Garden Salmon Loaf
Garden Cream Sauce:
3/4 cup frozen peas, thawed
1 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill
Salt and freshly ground black pepper to taste
2 (15.5-ounce each) cans salmon, drained, skin and bones removed
1 cup shredded carrots
1 cup quick or old fashioned oats
1 cup sour cream
3/4 cup sliced green onions
1 (2.5-ounce) can sliced ripe olives (optional)
3 large egg whites, lightly beaten
1/3 cup chopped green bell pepper
1 tablespoon Dijon-style mustard
1/4 teaspoon black pepper
1. For Garden Cream Sauce: Combine all ingredients in small bowl; mix well. Cover and chill.
2. Heat oven to 350°F (175°C). Grease an 8 x 4-inch or 9 x 5-inch loaf pan; set aside.
3. For Salmon Loaf: Combine all loaf ingredients in large bowl and mix gently but well.
4. Press into prepared pan; bake 50 to 60 minutes or until light golden brown.
5. Let stand 5 minutes before slicing. Serve with sauce.
Makes 8 servings.
Not your Mamas Salmon Loaf Recipe
This Salmon Loaf has a real kick, yet your kids will love it too!
* 4- 6oz Frozen Salmon
* 4oz Applesauce
* 1 egg
* 1/2 cup Italian Bread Crumbs
* Garlic Powder
* Red Pepper or Cayenne Pepper
* Salt and Pepper to Taste
1. Poach Salmon and let cool in glass bowl
2. Combine Salmon, Applesauce,Bread Crumbs,and Egg
3. Add a generous supply of pepper red and black,garlic powder and salt.
4. Place in Small Bread pan or meatloaf pan and bake at 350° for 30 to 40 minutes.
Savory Salmon Loaf Recipe
This is an incredible way to eat salmon. It is bursting with great flavors and very comforting. Enjoy
* 7-3/4 ounce salmon drained with skin and bones removed
* 2 tablespoons butter
* 2 tablespoons white onion chopped
* 1 cup bread crumbs
* 2 eggs
* 3/4 cup milk
* 1/2 teaspoon salt
* 2 tablespoons parsley chopped
* 1/2 teaspoon Worcestershire sauce
* 1 tablespoon lemon juice
* 16 ounce can stewed tomatoes
* 1 tablespoon cornstarch
* 1/4 teaspoon thyme
* 1/4 teaspoon salt
1. Heat oven to 350 then grease a loaf pan.
2. Place lightly greased strip of aluminum foil down center of pan letting it extend over ends.
3. Sauté onion in butter until tender then stir in bread crumbs and remove from heat.
4. Beat eggs slightly then stir in milk, parsley, salt, Worcestershire and bread crumb mixture.
5. Mix well then fold in salmon and lemon juice until well blended.
6. Turn into loaf pan and bake 45 minutes.
7. To make sauce drain 1/4 cup liquid from tomatoes into small saucepan.
8. Stir in cornstarch until dissolved then stir in tomatoes, salt, thyme and remaining liquid.
9. Bring to a boil stirring constantly then keep warm.
10. Remove fish loaf from oven and allow to stand 3 minutes then loosen around edges with spatula.
11. Holding foil gently lift onto platter so that brown crust is on top.
12. Remove foil and serve with sauce.
Grand Prize Salmon Loaf
posted by cabincrazyone
It's been over a decade since the Duluth News Tribune has had a cookbook contest. The "2008 Six Ingredients or Less" cookbook was published today. (Oct. 29, '08.) The grand prize winner is Steve Bortone of Duluth with his Salmon Loaf. The hollandaise sauce is the clincher for me!
* 14.75 ounces salmon (one can)
* 1 Cup bread crumbs
* 2 scallions, chopped
* 2 Cups fresh spinach, chopped
* 2 eggs (or egg substitute)
* 1 Cup hollandaise sauce
1. Mix the salmon in a casserole dish with everything except the hollandaise.
2. Bake 30 minutes at 350 degrees.
3. slice and cover with hollandaise sauce.
Carchis Salmon-Asparagus Loaf Recipe
goes great with green salad
* 1 c packed parsley sprigs, washed & patted dry on paper towels
* one baguette the fat one at IGA or any store
* 2 c 1/2 inch cubes of Asparagus or broccoli stems (I prefer asparagus)
* 1 jumbo yellow onion, or 2 med onions chopped and precooked
* 4 of more cloves garlic chopped and precooked do not burn
* 1 3/4 pounds cooked left over salmon or canned boned salmon (remove all dark skin)
* 1/3 c drained capers (use the small capers) optional
* 2/3 c cream
* 4 eggs or more
* 2 or 4 TBS snipped fresh dill
* Finely grated rind of 1 lemon
* 1/4 tsp freshly ground black pepper
* Salt to taste
* Oil to fry onions and mushroom
* 1 cup celery chopped
* 1 cup chicken broth
* Mushroom chopped ( I love lots of mushroom, add what you like, it’s your choice)
* Serve about 8 people
1. In food processor fitted with metal chopping blade
2. Chop the garlic fne, put in a bowl, then chop onion add to the same bowl
3. Mince parsley fine, using 5-6 on-offs of the motor; empty into a large mixing bowl. (different bowl)
4. Now crumb 1/3 of the bread 5-or 6 churning of the motor; add to bowl.
5. Dump all the broccoli or Asparagus stems into processor; mince very fine with about three 5-second bursts; add to bowl. Then do the celery
6. Flake the salmon in three batches -- 2 on-offs will be enough. Add to the mixing bowl
7. Start by cooking onions and garlic only a bit, let cool then add to mixture
8. Then cook the mushroom in a bit of oil, let cool
9. Mix thoroughly, pack mixture firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow oven (300 degrees F.) for about 1 hour and 40 minutes, or until loaf begins to smell (to pull from sides of pan and is firm to the touch). Remove loaf from oven and let it stand its pan on a wire rack for 30 minutes. Carefully loosen the loaf all around w a thin-bladed spatula, then invert gently onto a large serving platter.
10. If you use can salmon which I have never tried watch how much salt because can salmon is salty
SALMON NOODLE LOAF
1 pound can of salmon
1 can (6 oz.) of tuna with water
1 can (10 oz.) of cream of celery soup
1/4 t. onion powder
1/2 t. lemon juice or to taste
3 pkg. of chicken noodle soup mix or 3 chicken bouillon cubes
2 c. bread crumbs
1/4 c. thousand island dressing
1/4 c. 7-up
Preheat oven to 350°. Mix all ingredients except the 7-up and pack into a greased (9x5 inch) loaf pan. Pour 7-up over the top, cover with foil and bake 1 hour til tests done. Cool slightly before cutting.
Salmon-Broccoli Loaf with Dill and Capers - post by email@example.com (Sally Young)
from Jean Anderson's _Processor Cooking_
Note: very moist and velvety, let it stand at room temp 30 minutes before
slicing. Recipe needs no salt...
1 c loosely packed parseley sprigs, washed & patted dry on paper towels
6 slices firm-textured white bread
2 c 1/2 inch cubes of broccoli stems (the amt you'll get from one large
bunch of broccoli. Amount can be variable.)
1 medium yellow onion, cut into slim wedges
1 3/4 pounds cooked or canned boned salmon (remove all dark skin)
1/3 c drained capers (use the small capers)
2/3 c light cream
2 TBS snipped fresh dill or 3/4 tsp dill weed
Finely grated rind of 1/2 lemon
1/8 tsp freshly ground black pepper
In food processor fitted with metal chopping blade, mince paresely fine,
using 5-6 on-offs of the motor; empty into a large mixing bowl. Now crumb
the bread 2 slices at a time, with two or three 5-or 6 churning of the
motor; add to bowl. Dump all the broccoli stems into processor; mince very
fine with about three 5-second bursts; add to bowl.
Processor-mince the onion -- 3 o4 4 bursts will do it -- add to the bowl.
Flake the salmon in three batches -- 2 on-offs will be enough. Add to the
mixing bowl along with all remaining ingredients. Mix v thoroughly, pack
mixture firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow
oven (300 degrees F.) for about 1 hour and 40 minutes, or until loaf begins
to pull from sides of pan and is firm to the touch. Remove loaf from oven
and let it stand upright in its pan on a wire rack for 30 minutes. Carefully
loosen the loaf all around w a thin-bladed spatula, then invert gently onto
a large serving platter.