Salmon Loaf
Forget the meatloaf-mix up this salmon loaf instead. Because this recipe calls for canned salmon, this dish is a budget-friendly meal-which makes sense, since it stems from Depression-era cooking. At one time, fish was considered a less expensive but healthy alternative to red meat. Canned salmon can sometimes have bones in it, so pick through the fish before you mix it into the loaf. Serve the salmon loaf alongside a cucumber-dill salad and buttered mashed potatoes for a healthy, homestyle dinner.
16 oz canned salmon, drained
1½ cups soft fresh breadcrumbs
2 large eggs
½ cup heavy cream, or evaporated milk
2 Tbsp. butter, melted
3 Tbsp. onion, finely chopped
1 Tbsp. fresh parsley, finely chopped
1 tsp. dry dill weed
½ tsp. sea salt
black pepper, freshly ground
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 8½x4½x2½" loaf pan.
Flake 16 oz canned salmon (drained) and combine it with 1½ cups soft fresh breadcrumbs in a medium-sized bowl.
In a separate small bowl, whisk 2 large eggs with ½ cup light cream (or evaporated milk) and 2 Tbsp. butter (melted).
Combine the wet ingredients with the salmon mixture and stir in 3 Tbsp. onion (finely chopped), 1 Tbsp. parsley (finely chopped), 1 tsp. dry dill weed, ½ tsp. sea salt and black pepper, freshly ground (to taste).
Use a spatula to turn the salmon mixture into the loaf pan.
Bake uncovered for 45-55 minutes or until cooked through. Enjoy.
Cook’s Notes:
- No loaf pan, no problem: If you do not have a loaf pan, use clean hands to shape the salmon mixture into a loaf shape on a greased baking sheet.
- Fresh salmon: If you do not have canned salmon, you can use precooked and chopped fresh salmon.
- Instead of breadcrumbs: Use any type of bread filler material. This could be crumbled crackers, dried-out sliced bread, or crushed cereal such as cornflakes.
- Mix well: Flake the salmon into very small pieces and mix it with the other ingredients thoroughly, so it forms almost a thick batter. The loaf is more likely to fall apart if it is not mixed completely.
- Add lemon: If you have fresh lemons, squeeze half of it over the finished dish and serve with lemon wedges on the side.
Variations:
- Salmon loaf with white mushroom sauce: Make the salmon loaf as instructed. While it is baking, prepare the mushroom sauce. Combine 1 cup milk, 1 cup cream and ¼ cup chicken broth in a small saucepan over medium-high heat on the stove. In a skillet on a separate burner, heat 1 Tbsp. olive oil and sauté 10 oz of chopped white mushrooms for 10 minutes. Remove the mushrooms from the pan and melt 3 Tbsp. butter in the skillet. Add 3 Tbsp. of all-purpose flour and whisk for 2 minutes. Add the hot milk mixture, continuing to whisk until the sauce is smooth. Cook for about 6 minutes until the sauce is thickened. Remove from heat, add the mushrooms and season with salt and pepper.
- Gluten-free: Replace the breadcrumbs with 3 Tbsp. of almond meal or tapioca or 1½ Tbsp. of coconut flour.
- Tuna loaf: Replace the salmon with the equivalent amount of canned, drained, flaked tuna.