Most often salmon loaves are made with canned fish, but using fresh offers richer flavour.
3/4 cup (180 mL) organic rolled oats
1 lb (450 g) skinless wild salmon fillets, chopped into 1/2 in (1.25 cm) cubes
2 large free-range eggs
3 cups (750 mL) spinach, ends trimmed
1/2 cup (125 mL) sun-dried tomatoes, chopped
2 shallots, chopped
2 garlic cloves, chopped
2 Tbsp (30 mL) prepared horseradish
Juice of 1 lemon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1 cup (250 mL) plain yogurt
2 Tbsp (30 mL) finely chopped dill
2 tsp (10 mL) capers, drained
1 tsp (5 mL) lemon zest
Preheat oven to 350 F (180 C) and grease 9 x 5 in (23 x 13 cm) loaf pan.
Place oats in food processor container and blend until pulverized. Remove oats and place half the salmon in container; blend into pasty purée. Pulse in remaining salmon, ground oats, eggs, spinach, sun-dried tomatoes, shallots, garlic, horseradish, lemon juice, salt, and pepper.
Place mixture in loaf pan, spread out in even layer, and bake for 35 minutes, or until loaf is set. Let cool in pan for 10 minutes before slicing.
To make sauce, stir together yogurt, dill, capers, and lemon zest. Serve alongside slices of salmon loaf.
Each serving contains: 257 calories; 23 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 17 g total carbohydrates (4 g sugars, 3 g fibre); 367 mg sodium
source: "Loafing Around", alive #389, March 2015
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