Salmon Loaf with Dill-Yogurt Sauce
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.
Serves 6.
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
Salmon Loaf with Dill-Yogurt Sauce
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.