Salmon Loaf "Pudding"
A savory salmon pudding combining tender rice, fresh herbs, and lemon with flaky salmon, baked to a golden perfection, perfect for family dinners or special occasions.
Ingredients
Instructions
- Combine milk, rice, grated onion, salt, pepper, sugar, lemon juice, drained salmon, and chopped parsley in a bowl.
- Mix well until ingredients are evenly incorporated.
- Beat eggs well and add to the mixture, stirring to combine.
- Pour the mixture into a buttered casserole or oblong cake pan.
- Bake at 250°F (120°C) for 35 minutes or until the pudding is firm and browned on top.
- Pour melted butter over the top of the baked pudding.
- Serve hot or cold as desired.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream to the milk mixture. Substituting quinoa or couscous for rice can add a unique flavor and texture. Fresh herbs like dill or chives can replace parsley for a different twist. Ensure the salmon is well-drained to prevent excess moisture, which could affect baking.
Serving Suggestions
Serve this salmon loaf pudding as a main dish for lunch or dinner, accompanied by a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Cajun Baked Catfish for a seafood-themed dinner. Enjoy it hot, or let it cool and serve it cold for a picnic or a light meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, but be careful not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Loaf "Pudding" contains roughly 376 calories, with 7g protein, 49g carbohydrates, and 19g fat. It is an excellent source of vitamin C (79% of the Daily Value), iron (25% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1446mg per serving (63% 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 fresh salmon. Just cook and flake it before mixing it into the pudding. This will enhance the flavor and texture of the dish, making it even more delightful.
Is it possible to make this dish gluten-free?
Absolutely! Ensure that all your ingredients, including the rice and any seasonings, are gluten-free. This dish is naturally gluten-free, making it a safe choice for those with gluten sensitivities.
Can I freeze the salmon loaf pudding?
Yes, you can freeze it! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
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).