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.
Sauce: Mix all the ingredients in a small bowl. Adjust seasoning to taste and chill while the salmon loaf bakes.