Salmon Loaf With Cucumber-Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I clipped this recipe from the AJC years ago. The original as listed below calls for canned salmon, but I prefer to use fresh salmon (I bake it in the oven, then use a fork to flake). Ingredients:
1 (16 ounce) can salmon, drained and flaked |
1/2 cup herb stuffing mix |
1/2 cup mayonnaise |
1/2 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green and red bell pepper (combination) |
1 egg, beaten |
1/2 teaspoon salt |
1 teaspoon jerk rub |
1/4 teaspoon ground red pepper |
1/4 teaspoon white pepper |
2 tablespoons lemon juice |
1/2 cup sour cream |
1/2 cup mayonnaise |
1/2 cup finely chopped cucumber |
2 tablespoons chopped onions |
1 tablespoon fresh dill |
Directions:
1. For salmon loaf:.
2. Preheat oven to 350.
3. In a medium mixing bowl, combine salmon, stuffing mix, mayonnaise, onion, celery, green and red bell peppers, egg, salt, jerk seasoning, red pepper and white pepper.
4. Mix well.
5. Shape into shallow 8*8 baking dish.
6. Bake 40 minutes.
7. For Sauce:.
8. In a small bowl, combine lemon juice, sour cream, mayonnaise, cucumber, onion and dill.
9. Mix well.
10. Refrigerate until ready to serve with loaf.
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