Salmon Loaf With Creamed Peas
Salmon loaf with creamed peas offers a savory, protein-rich dish featuring tender salmon combined with a crispy bread crumb crust, perfect for a hearty, family-friendly meal.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
- In a mixing bowl, combine drained salmon, milk, eggs, salt, pepper, chopped onion, lemon juice, and bread crumbs. Mix well.
- Pour the mixture into the prepared loaf pan, spreading evenly.
- Bake for 30 to 45 minutes until the salmon loaf is set and golden on top.
- Remove from oven and let it rest for a few minutes before serving.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like dill or parsley into the salmon mixture. If you don't have salmon, canned tuna can be a suitable substitute. Ensure the mixture is well combined to maintain moisture during baking. Adjust the seasoning to taste, especially if using low-sodium salmon. For a crunchier texture, mix in some breadcrumbs on top before baking.
Serving Suggestions
Serve the salmon loaf with a side of creamed peas for a delightful pairing. A fresh garden salad or roasted vegetables complement the dish well. For a heartier meal, consider serving it with mashed potatoes or rice. This dish also pairs beautifully with Snappy Tuna Salad for a seafood-themed dinner.
Storage & Reheating
Store leftover salmon loaf in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Loaf With Creamed Peas contains roughly 233 calories, with 7g protein, 39g carbohydrates, and 6g fat. It is a good source of protein (14% of the Daily Value). Note that it is relatively high in sodium, at 696mg per serving (30% 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 freeze the salmon loaf?
Yes, you can freeze the salmon loaf before or after baking. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through.
What can I use instead of eggs in this recipe?
You can substitute eggs with flaxseed meal or chia seeds mixed with water. Use 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg. Allow it to sit for a few minutes until it thickens before adding to the mixture.
How do I know when the salmon loaf is done baking?
The salmon loaf is done when it is set and has a golden-brown top. You can check for doneness by inserting a toothpick in the center; it should come out clean. The internal temperature should reach 145°F (63°C) for safe consumption.
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).