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Salmon Loaf With Cucumber Dill Sauce

Thrifty.Chef's picture
  Canned salmon 15 1⁄2 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Yellow onion 1 Small, peeled and chopped
  All purpose flour 3 Tablespoon
  Sweet green pepper 1⁄2 Medium, cored, seeded, and chopped
  Fine dry bread crumbs 1 Cup (16 tbs)
  Eggs 2 , lightly beaten
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Snipped fresh dill/1 teaspoon dried dill weed 1⁄4 Cup (4 tbs)
  Sour cream 1 Cup (16 tbs)
  Cider vinegar 1 Tablespoon
  Diced cucumber 1⁄2 Cup (8 tbs)

1. Preheat the oven to 350°F. Drain the salmon, saving the liquid. Combine the salmon liquid with enough milk to make 1 cup. Set aside.
2. Melt the butter in a 2-quart saucepan over moderate heat. Add the onion, and cook, uncovered, for 3 minutes. Blend in the flour, and cook for 1 minute, stirring constantly.
3. Gradually add the salmon liquid and milk mixture, and cook, stirring constantly, until very thick—about 3 minutes. Remove from the heat. Add the salmon, green pepper, bread crumbs, eggs, salt, black pepper, and 2 tablespoons of the dill, and mix well.
4. Transfer the salmon mixture to a buttered 8"x 8"x 2" baking dish, and form the mixture into a loaf. Bake, uncovered, for 30 minutes.
5. Meanwhile, in a small serving bowl, combine the sour cream, vinegar, cucumber, and the remaining 2 tablespoons of dill. Serve this sauce on the side with the salmon loaf, accompanied by Skillet Asparagus.

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Salmon Loaf With Cucumber Dill Sauce Recipe