Salmon Loaf With Dill Sauce
Susan O. brings a twist on seafood with this salmon loaf recipe! We love your recipes and photos, Susan!
- 1 lb. cooked salmon
- 1/2 c. minced celery
- 1/ c. minced onion
- 2 T. butter
- 1 tsp. kosher salt or 1/2 tsp table salt
- 2 eggs lightly beaten
- 1 rounded cup panko
- 2 T. lemon juice
- 2 T. chopped fresh dill
- 5-6 shakes Tabasco or Frank’s hot sauce
- 1/2 c. mayonnaise
- 1/2 c. yogurt – not Greek
- 1 T. lemon juice
- 1 T. chopped capers
- 1 T. chopped fresh dill
- Hot sauce such as Tabasco to taste
- Sweat onion and celery in 2 T. butter until soft and cool slightly.
- Meanwhile flake your salmon into a bowl. (It’s nice to have preplanned this from a previous cook.) Added vegetables and all remaining ingredients to bowl and mix with a fork or hands.
- Spray a piece of foil with oil and form salmon mixture into a loaf for transfer to the Grilla or oil a 9″x5″ pan and press salmon mixture into pan.
- Heat grill to 375 degrees while salmon loaf returns to the refrigerator to chill. Bake loaf for an hour or until your desired degree of doneness.
- Remove loaf from the Grilla and allow to rest 15 or 20 minutes. Slice and serve with the Dill Caper sauce.
- Mix all the ingredients in a small bowl. Adjust seasoning to taste and chill while the salmon loaf bakes.