Salmon Loaf with Tomato-Dill Sauce
This nutrient dense Salmon Loaf makes a tasty main dish with Tomato-Dill sauce drizzled over it. Add fresh peas or cucumber salad for a delicious meal for your family.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Salmon Loaf
- 15 oz can salmon, drained
- 1 Nature's Yoke egg, slightly beaten
- 1/2 cup milk
- 1/2 cup soft bread crumbs
- 1/4 cup chopped green onion
- 1 tsp dill weed
- 1 tsp dried mustard
- 1/4 tsp salt
Tomato-Dill Sauce
- 8 oz diced tomatoes, pureed
- 1/2 tsp dill weed
Salmon Loaf
Preheat oven to 350 F. In a medium bowl, flake salmon, discarding skin and bones.
Combine egg and milk, then add it to salmon. Stir in bread crumbs, green onion, dill weed, dry mustard and salt. Mix gently, but thoroughly. (Over mixing produces a dense, compact loaf.)
Pat salmon into greased bread loaf pan. Bake uncovered for 35-40 minutes or until done. Let stand in the pan a few minutes, then run a knife around the edges to loosen the loaf. Invert pan on platter.
Keyword fish loaf, salmon, salmon loaf