Tuesday, March 27, 2007
Salmon loaf with lemon dill sauce
Along with a penchant for blasphemy and a distaste for religious tchotckes, my tragic catholic upbringing left me with an eternal loathing for tuna-noodle casserole and most other recipes that call for canned fish. This one’s pretty tasty though. Must be the lack of noodles and cream of mushroom soup.
Ingredients:
2 1/4 Cups leftover cooked salmon, or 3 six ounce cans boneless skinless salmon, drained
1 Cup Panko breadcrumbs
1/4 Cup Chopped yellow onion
1 Egg, beaten
1/4 Cup Whole milk
1 Tbs Lemon juice
1 tsp Lemon zest
3 Tbs Chopped cilantro
1/4 tsp Dried dill
1/4 tsp Salt
1/4 tsp pepper
For lemon dill sauce
1/4 Cup Mayonnaise
1/4 Cup Sour cream or plain yogurt
1 Tbs Lemon juice
1/4 tsp Dried dill
1/4 tsp Salt
1/2 tsp sugar
Preheat oven to 350.
Combine all ingredients but those for sauce in bowl and mix well. Place into a oiled 9x5 loaf pan and pat down. Bake for 40 minutes or until the loaf is firm and the top is becoming browned. Remove from oven and let stand 10 minutes before removing from pan and slicing.
While the loaf is cooking combine ingredients for sauce and stir until smooth and all lumps have disappeared. Serve at room temperature.
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