Salmon Loaf With Cucumber Dressing Recipes

SALMON LOAF WITH CUCUMBER-DILL SAUCE

Salmon Loaf With Cucumber-Dill Sauce image

This recipe comes from the Southern Living 1986 Annual Recipes book. It is high in calcium and low in fat--a healthy entree for lunch or dinner. Plus it is quick and tastes pretty darn good!

Provided by JenSmith

Categories < 60 Mins

Time 1h

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 (16 ounce) can salmon, with bones drained and flaked
3/4 cup fine dry breadcrumb
2/3 cup skim evaporated milk
1/4 cup diced onion
1/4 cup diced green pepper
1 egg, beaten
1 tablespoon lemon juice
1/4 teaspoon celery salt
1/4 teaspoon pepper
vegetable oil cooking spray
3/4 cup plain low-fat yogurt
1/2 cup unpeeled diced cucumber
1/4 cup reduced-calorie mayonnaise
1 tablespoon minced fresh onion
1 teaspoon chopped fresh parsley
1/4 teaspoon dried whole dill weed
1/8 teaspoon salt

Steps:

For the Salmon Loaf:.
Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
Remove loaf from pan. Serve with Cucumber-Dill Sauce.
For Cucumber-Dill Sauce:.
Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.

Nutrition Facts : Calories 235.2, Fat 8, SaturatedFat 1.7, Cholesterol 81, Sodium 344.3, Carbohydrate 17.8, Fiber 0.9, Sugar 7.4, Protein 21.9

SALMON LOAF

Salmon Loaf image

This is so quick and easy to make. You can also use canned or fresh salmon. It works well with both. Note: If using fresh salmon be sure that you use 1 1/2 cup milk as you dont want the salmon to be dry. This should be moist and tender.

Provided by Linda Kauppinen

Categories Other Main Dishes

Time 1h

Number Of Ingredients 19

Ingredients

2 can(s) 16 oz red salmon (flake and remove bones and skin)
2 large eggs, well beaten
liquid from salmon plus milk to make 1 1/2 cups
3 c coarse cracker crumbs
2 Tbsp lemon juice
1/4 c finely chopped onion
1/4 c finely chopped red pepper
1/4 tsp salt and pepper each
pinch dill
2 sprig(s) fresh curly parsley minced
1/4 c finely chopped celery
CUCUMBER SAUCE
1/4 c butter
1/4 c flour
1/4 tsp salt
1/8 tsp pepper
1 c milk
1/2 c cucumber, grated
dash(es) cayenne pepper

Steps:

1. Preheat Oven to 350 degrees. Flake and remove bones and skin from salmon. Reserve the liquid from the can. Put flaked salmon in large mixing bowl.
2. Stir in cracker crumbs, lemon juice, onion, pepper, salt, pepper, dill and parsley. Mix well.
3. Beat eggs, whipping them well with the milk mixture. Blend into salmon mixture.
4. Grease a loaf pan and lightly spoon the salmon mixture into the pan. Bake in oven for 45 minutes
5. CUCUMBER SAUCE: While salmon loaf is baking, Melt butter over low heat in a heavy saucepan. Using a wooden spoon, blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and starting to bubbly.
6. Remove from heat. Stir in milk, stirring constantly until mixture is smooth. Add grated cucumber Bring to a boil stirring constantly. Turn heat to low and simmer for 10 minutes. Serve on top of Salmon Loaf when ready to serve. YUM!!

PINK SALMON LOAF WITH CREAMY CUCUMBER SAUCE

Pink Salmon Loaf with Creamy Cucumber Sauce image

The Creamy Cucumber Sauce recipe was on the list of recommended recipes for good heart health that my mom received from her doctor. The sauce was quite good, and she served it with a variety of different types of dishes. But our favorite was her baked salmon loaf. It made for a great main dish when served with this refreshing...

Provided by Vickie Parks

Categories Fish

Time 1h5m

Number Of Ingredients 17

Ingredients

SALMON LOAF
1 (14.75oz can(s) pink salmon, drained but reserve 2 tablespoons broth from the can)
2 cups plain breadcrumbs
1/4 cup finely chopped onion
2 Tbsp finely chopped celery
1/4 cup finely chopped red bell pepper (or sweet red pepper)
1/4 cup half & half or milk
2 large eggs
1 Tbsp fresh parsley, chopped
1 Tbsp lemon juice
2 Tbsp broth from canned salmon (*see above ingredient, pink salmon)
1/2 tsp black pepper
CREAMY CUCUMBER SAUCE
1cup fat-free plain yogurt
1/2 medium cucumber, peeled and finely chopped
2 Tbsp chopped dillweed, chopped (or 1 1/2 teaspoons dried dillweed)
2 tsp minded onion

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.

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