Salmon Loaf With Cucumber Dill Sauce Recipe
Ingredients
| Salmon | 1 Can (10oz) | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Yellow onion | 1 Small, chopped | |
| All purpose flour | 3 Tablespoon | |
| 1/2 medium-size sweet green pepper, cored, seeded, and chopped | ||
| 1 cup fine dry bread crumbs | ||
| 2 eggs, lightly beaten | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 teaspoon dried | 1/4 Cup (16 tbs), snipped | |
| Sour cream | 1 Cup (16 tbs) | |
| Cider vinegar | 1 Tablespoon | |
| Cucumber | 1/2 Cup (16 tbs), diced | |
Directions
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.
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.
Chef
