I had salmon for dinner the other night, and while I was looking for a new way to prepare it I came across several recipes for salmon loaf. This one sounded the most flavorful.
- 1 (14 3/4 ounce) can pink salmon, drained and flaked
- 1/2 cup onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup baby spinach leaves, finely shredded
- 25-30 saltine crackers, crumbled
- 1/4 cup sour cream
- 2/3 cup milk
- 1 to 11/2 tsp dried tarragon
- Preheat oven to 350° F. Spray a loaf pan with cooking spray.
- Remove the skin and bones from the salmon, if desired. I like the extra flavor and texture so I leave them in.
- In a large bowl, combine the salmon, onion, garlic, spinach, and crackers. Add the sour cream, milk, and tarragon, and mix well.
- Scoop the salmon mixture into prepared loaf pan and pat down until firm. Bake for 55 to 60 minutes, broiling for a few minutes at the end if you’d like more color on the top. Remove from oven and let sit for a few minutes before digging in.
This dish is best when eaten within a few days of making it… some of the flavors change as it sits in the fridge, and I’ve found that it doesn’t taste quite as good.
Source: Adapted from Cooking Healthy Across America.