Pink Salmon Loaf With Creamy Cucumber Sauce Recipes

PINK SALMON LOAF WITH CREAMY CUCUMBER SAUCE

Steps:

• 1. Preheat oven 350°F. Lightly coat a standard 5x8-inch loaf pan with cooking spray; set aside.
• 2. In a small bowl combine yogurt, cucumber, dill, and minced onion. Stir well. Cover bowl and refrigerate until ready to serve with baked salmon loaf.
• 3. Drain salmon and save 2 tablespoons of the liquid.
• 4. Mix all Salmon Loaf ingredients by hand in a medium bowl until blended and slightly moist. Pat the mixture into the prepared loaf pan. Cover with foil to retain moisture while baking.
• 5. Bake, covered, for 45 minutes. Serve immediately while still hot, topped with the chilled Creamy Cucumber Sauce.

EASY SALMON LOAF

Steps:

• To make Salmon Loaf: Add milk and breadcrumbs to a bowl; stir to combine; set aside.
• In another bowl beat the egg yolks until thick and the color of lemons.
• Add in the breadcrumb mixture, lemon juice, salts, and pepper; stir to combine.
• Add in salmon; stir to combine; set aside.
• In yet, another bowl, beat the egg whites until stiff but not dry; add to the salmon mixture; fold in gently.
• Spoon mixture into a greased 7 1/2 x 3 x 2 inch loaf pan.
• Bake at 400°F for 35 minutes.
• In the meantime, make white sauce: let the butter melt in a saucepan over low heat.
• Add in the flour and stir until smooth.
• Cook for 1 minute while stirring constantly.
• Gradually pour in the milk; cook over medium heat and stir constantly until mixture is thickened and bubbly.
• Add in salt and pepper to taste.
• Cut salmon loaf into slices and serve with white sauce on top.

SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

SENSATIONAL SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• In a large bowl, stir together salmon, crackers, egg, bell pepper, and onion. Mix in milk, Worcestershire sauce, and hot pepper. Season with black pepper. Mix well with your hands, and spread into baking dish.
• Bake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cut into squares to serve.

SALMON LOAF WITH CUCUMBER SAUCE

Steps:

• Preheat the oven at 325ºF.
• Combine the salmon with the butter.
• Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
• Soak the breadcrumbs in milk.
• Add the beaten eggs.
• Add the Parmesan.
• Stir the breadcrumb mixture into the salmon mixture.
• If the mixture seems too dry at this point, add a little of the reserved brine (about a teaspoon at a time) or if you have more lemon juice available, a little more lemon juice (a teaspoon at a time).
• Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
• Bake at 325°F for 45 minutes, or until cooked.
• THE SAUCE: grate the cucumber.
• Melt the butter in a pan over a medium-low heat.
• Blend in the flour.
• Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
• Add the grated cucumber and paprika.
• Stir to blend.
• Serve with the salmon loaf and your favourite salad or vegetable side dishes.
• Chef's notes: This loaf can be made with red or pink salmon. Red is tastier. For the health-conscious, use the salt-reduced or salt-free varieties. And omit - or reduce - the salt in the recipe. I made this again recently, after MarieAlice's review - I hadn't made it for years and years. And not being very good at following recipes exactly whether they be mine or someone else's, I just HAD TO make some changes. I added several grated baby carrots (they are just so sweet and flavoursome at the moment) and several tablespoons of wheat germ. Then in order to retain the moistness, I added some extra lemon juice. And I discovered also that this is one of those recipes that is tastier cold!