My mother-in-law has been providing me with a steady supply of canned salmon for the last two years or so. (She’s also the source of our Ziploc bags, floss, toothbrushes, and deodorant. And lots of baby clothes. And lots more baby clothes after that. Thanks, Mom!)
Luckily, the salmon came with Mom’s great recipe for salmon loaf. It’s light and flavorful, it rounds out a meal wonderfully, and the ingredient list is short. It also freezes well, which makes it a great menu item for Succos — though don’t you think it would be totally at home at your pre- or post-Yom Kippur meal?
Salmon loaf is a nice way to have fish at a meal without going the fillet/whole fish route. And with a dollop of mustard aioli, all bases are covered.
Next week, I’ll show you the aioli. Before that, I have a feel-good, taste-good soup for you.
P.S. For those of you with really good memories, yes, I did post a salmon loaf recipe here before. Make this new one instead, though. Much better.
- One year ago: White bean and carrot soup
- Two years ago: Coffee cake (and why it isn’t meant to be baked on a Friday)
Yield: About 6 servings
- 3 (213-gram) cans salmon (or a total 22.5 ounces), drained
- 3 eggs
- ½ cup potato starch
- ¼ cup canola oil
- 1 Tbsp ketchup or tomato paste
- ½ tsp baking powder
- Black pepper, to taste
1. Preheat the oven to 400 F/200 C. Grease a loaf pan well (to ensure that the salmon loaf will come out in one piece).
2. Scoop the salmon out onto a plate and remove the bones. Technically, you can just mash it, bones and all, but that freaks me out. I always take the extra time to remove the bones.
3. Transfer salmon to a mixing bowl and add the eggs, potato starch, oil, ketchup/tomato paste, baking powder, and black pepper. Scoop into the prepared loaf pan and even out the top. Bake for 35 minutes, or until a nice golden crust forms. Run a knife around the edges of the loaf, let cool for 15 minutes, and invert onto a serving plate. Delicious with mustard aioli.
Note: This can also be made in a 9-inch pie plate.