Salmon Loaf With Cucumber Sauce Recipe

Name: Salmon Loaf With Cucumber Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can canned salmon, thoroughly drained and flaked (reserve the brine); 1/4 cup butter, at room temperature; 1/2 teaspoon salt; 3 tablespoons lemon juice; 2 tablespoons onions, finely grated; 2 garlic cloves, finely grated; 1 teaspoon dried parsley; 1 teaspoon fresh dill, finely chopped; 1 cup soft breadcrumbs; 2/3 cup milk; 2 eggs, beaten; 1/2 tablespoon parmesan cheese; Cucumber Sauce; 1/4 cup butter; 1/4 cup flour; 2 cups milk; 1 1/2 cups grated cucumbers; 1 teaspoon paprika (mild or hot, depending on your preference)

Servings: persons

1 (16 ounce) can canned salmon, thoroughly drained and flaked (reserve the brine)
1/4 cup butter, at room temperature
1/2 teaspoon salt
3 tablespoons lemon juice
2 tablespoons onions, finely grated
2 garlic cloves, finely grated
1 teaspoon dried parsley
1 teaspoon fresh dill, finely chopped
1 cup soft breadcrumbs
2/3 cup milk
2 eggs, beaten
1/2 tablespoon parmesan cheese
Cucumber Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
1 1/2 cups grated cucumbers
1 teaspoon paprika (mild or hot, depending on your preference)

1
Preheat the oven at 325u00b0F.
2
Combine the salmon with the butter.
3
Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
4
Soak the breadcrumbs in milk.
5
Add the beaten eggs.
6
Add the Parmesan.
7
Stir the breadcrumb mixture into the salmon mixture.
8
If the mixture seems too dry at this point, add a little of the reserved brine (about a teaspoon at a time) or if you have more lemon juice available, a little more lemon juice (a teaspoon at a time).
9
Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
10
Bake at 325u00b0F for 45 minutes, or until cooked.
11
THE SAUCE: grate the cucumber.
12
Melt the butter in a pan over a medium-low heat.
13
Blend in the flour.
14
Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
15
Add the grated cucumber and paprika.
16
Stir to blend.
17
Serve with the salmon loaf and your favourite salad or vegetable side dishes.
18
Chef's notes: This loaf can be made with red or pink salmon. Red is tastier. For the health-conscious, use the salt-reduced or salt-free varieties. And omit - or reduce - the salt in the recipe. I made this again recently, after MarieAlice's review - I hadn't made it for years and years. And not being very good at following recipes exactly whether they be mine or someone else's, I just HAD TO make some changes. I added several grated baby carrots (they are just so sweet and flavoursome at the moment) and several tablespoons of wheat germ. Then in order to retain the moistness, I added some extra lemon juice. And I discovered also that this is one of those recipes that is tastier cold!

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (16 ounce) can canned salmon, thoroughly drained and flaked (reserve the brine), 1/4 cup butter, at room temperature, 1/2 teaspoon salt, 3 tablespoons lemon juice, and more.

Yes, Salmon Loaf With Cucumber Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Loaf With Cucumber Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions