Salmon Loaf with Dill Cucumber Sauce

Our dietitians' favourite

This recipe is taken from the 1990 Milk Calendar. This is the Salmon Loaf with Dill Cucumber Sauce recipe.

  • Prep: 15 min
  • Cooking: 45 min
Yields 6 servings
salmon loaf with dill cucumber sauce

Ingredients

  • 1 can (15 1/2 oz/439 g) salmon drained and flaked
  • 3/4 cup (180 mL) bread crumbs
  • 2/3 cup (160 mL) Milk
  • 2 eggs
  • 1/2 cup (125 mL) diced green bell pepper
  • 1/2 cup (125 mL) finely chopped onion
  • 1/4 cup (60 mL) diced celery
  • 3 tbsp (45 mL) diced red bell pepper
  • 1/4 tsp (1 mL) salt
  • pf pepper
  • Dill Cucumber Sauce
  • 2 tbsp (30 mL) butter
  • 5 cups (1.25 L) seedless cucumber grated
  • 1/4 cup (60 mL) chopped onion
  • 2 tbsp (30 mL) all-purpose flour
  • 1/2 tsp (2 mL) dried dill weed
  • 1 1/4 cups (310 mL) Milk
  • 2 tbsp (30 mL) fresh lemon juice
  • Salt and pepper to taste

Preparation

In large bowl combine all ingredients except Dill Cucumber Sauce; mix thoroughly. Press mixture into buttered 9 x 5-inch (23 x 13 cm) loaf pan. Bake in preheated 350 °F (180 °C) oven 40 to 45 min or until done.

Loosen edges with knife; turn out onto platter. Slice and serve with Dill Cucumber Sauce. Garnish.

Dill Cucumber Sauce

:Melt butter in medium saucepan. Sauté cucumber and onion until tender. Blend in flour and dried dill weed. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in lemon juice. Add salt and pepper to taste. Yield: 2 cups (500 mL).

Tips

You can substitute 2 cans (7 3/4 oz/220 g each) flaked light tuna.

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Nutrition

Nutritional Information

per serving
Energy: 268 Calories
Protein: 17 g
Carbohydrate: 19 g
Fat: 14 g
Fibre: 1 g
Sodium: 516 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 24 % / 266 mg
Vitamin D: 242 %
Vitamin B12: 120 %
Phosphorus: 67 %
Selenium: 66 %