Salmon Loaf With Olive Sauce
A flavorful salmon loaf baked with rice and seasoned with onion and celery, topped with a creamy olive sauce—perfect for a comforting dinner or family meal.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- In a mixing bowl, combine the drained salmon, cooked rice, minced onion, celery, mayo, cracker crumbs, pepper, beaten eggs, and chopped celery.
- Mix ingredients well until evenly combined.
- Transfer mixture into a greased bread pan, pressing down to shape.
- Bake in the preheated oven for 35 minutes, or until cooked through and golden on top.
Tips & Substitutions
For extra flavor, consider adding herbs like dill or parsley to the mixture. If you don't have salmon, canned tuna can be a great substitute. Using brown rice instead of white adds a nuttier flavor and more nutrients. Ensure to press the mixture firmly into the bread pan for a well-shaped loaf. For a twist, try a dollop of sriracha in the mayo for a spicy kick.
Serving Suggestions
This salmon loaf pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. For a heartier side, consider serving it with mashed potatoes or a light pasta. A drizzle of the olive sauce over the top can elevate the flavors further, making it a delightful option for family dinners or gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, but the oven will maintain the loaf's texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Loaf With Olive Sauce contains roughly 391 calories, with 13g protein, 38g carbohydrates, and 22g fat. It is an excellent source of vitamin C (106% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 639mg per serving (28% 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 and flaked fresh salmon instead of canned. You'll need about 1 lb of fresh salmon, which should be baked or poached first. This will enhance the flavor and texture of the loaf, giving it a fresher taste.
What can I substitute for celery soup?
If you don't have celery soup on hand, you can use cream of mushroom or cream of chicken soup as a substitute. Alternatively, a mixture of vegetable broth and a bit of heavy cream can mimic the texture and moisture needed for the loaf.
Is this recipe suitable for freezing?
Yes, this salmon loaf freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake as directed.
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).