Salmon Loaf With Cucumber Sauce Recipes

SALMON LOAF WITH CUCUMBER-DILL SAUCE

Steps:

• For the Salmon Loaf:.
• Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
• Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
• Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
• Remove loaf from pan. Serve with Cucumber-Dill Sauce.
• For Cucumber-Dill Sauce:.
• Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.

SALMON LOAF WITH CUCUMBER SAUCE

Steps:

• Preheat the oven at 325ºF.
• Combine the salmon with the butter.
• Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
• Soak the breadcrumbs in milk.
• Add the beaten eggs.
• Add the Parmesan.
• Stir the breadcrumb mixture into the salmon mixture.
• 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).
• Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
• Bake at 325°F for 45 minutes, or until cooked.
• THE SAUCE: grate the cucumber.
• Melt the butter in a pan over a medium-low heat.
• Blend in the flour.
• Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
• Add the grated cucumber and paprika.
• Stir to blend.
• Serve with the salmon loaf and your favourite salad or vegetable side dishes.
• 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!

DAD'S POACHED SALMON WITH CUCUMBER SAUCE

Steps:

• Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.
• 1 English cucumber, unpeeled, roughly chopped
• Fronds from 1 bunch dill (about 1 cup)
• 1/2 small red onion
• 2 large lemons, juiced
• 1/3 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1/3 cup yogurt
• Salt and freshly ground black pepper
• Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
• Serve poached salmon with side of sauce.

SALMON WITH CUCUMBER SAUCE

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

SALMON LOAF

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.