"Pain Au Saumon" - Salmon Loaf
A savory salmon loaf combining tender salmon with bread crumbs and seasonings, baked to perfection. Perfect for brunch or a light dinner, appealing to seafood lovers.
Ingredients
Instructions
- Remove skin and bones from the salmon.
- Add bread crumbs, beaten eggs, milk, minced onion, lemon juice, salt, and pepper.
- Mix well until all ingredients are combined.
- Pour the mixture into a buttered casserole dish.
- Bake at 325°F (160°C) for 45 minutes until set and golden.
Tips & Substitutions
For a lighter texture, consider using stale bread for fresh bread crumbs, as it absorbs moisture better. You can also substitute the sockeye salmon with canned tuna for a different flavor, or add fresh herbs like dill or parsley to enhance the taste. If you prefer a bit of heat, a dash of hot sauce can be a delightful addition.
Serving Suggestions
Serve the salmon loaf warm, garnished with fresh herbs or a squeeze of lemon. It pairs beautifully with a side salad or steamed vegetables for a light meal. For a heartier option, consider serving alongside mashed potatoes or a creamy pasta dish like Weldon'S Shrimp Creole for a satisfying dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes until warmed through, or reheat in the oven at 350°F (175°C) for about 15 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of "Pain Au Saumon" - Salmon Loaf contains roughly 252 calories, with 5g protein, 44g carbohydrates, and 7g fat. It is a good source of vitamin C (16% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use cooked fresh salmon in place of canned. Simply cook the salmon until fully done, then flake it and mix it with the other ingredients as directed in the recipe.
Can I freeze the salmon loaf?
Yes, you can freeze the salmon loaf before baking. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. Thaw in the refrigerator before baking as instructed.
How can I make this recipe gluten-free?
To make this salmon loaf gluten-free, substitute the bread crumbs with gluten-free bread or breadcrumbs made from gluten-free grains. Ensure all other ingredients, such as the milk and spices, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).