Mini Salmon Loaf Recipe
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 2 tablespoons canola oil
- 1 cup soft bread crumbs
- 1 egg, lightly beaten
- 2 tablespoons 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
- DILL SAUCE:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon 2% milk
- 2 teaspoons snipped fresh dill
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- In a small skillet, saute celery and onion in oil until tender. In a large bowl, combine the bread crumbs, egg, milk, salt, pepper and celery mixture. Crumble salmon over mixture and mix well. Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan.
- Bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. In a small bowl, combine the sauce ingredients. Serve with salmon loaf. Yield: 2 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Mini Salmon Loaf(4)
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This is amazing and i have made it many times!! It is always a hit!!
I haven't tried the recipe- there are too many calories, fat, cholesterol and sodium in the recipe! If I do, I'd emit the salt, use whole grain panko instead of the bread crumbs, use reduced fat mayo (or tofunaise) for the mayo, and nonfat Greek yogurt instead of the sour cream. That should really lighten it up! Hmm, I wonder if I could substitute tuna for the salmon in this recipe, or mackerel...
This looks good but 884 calories are too many.
Editors can you help me lighten it?
Loved this recipe! The two servings were very generous. The dill sauce was the perfect accompaniment!