Salmon Loaf(Low Calorie, Low Sodium)
A healthy, flavorful salmon loaf with whole wheat bread crumbs, perfect for a low-calorie, low-sodium meal that suits family dinners or health-conscious gatherings.
Ingredients
Instructions
- Mix the drained salmon, bread crumbs or crushed crackers, skim milk, and no salt margarine well until combined.
- Form the mixture into a loaf shape.
- Place the loaf in a nonstick pan or spray the pan with vegetable oil.
- Bake at 350°F (175°C) for 30 minutes.
- Add pepper to taste before serving.
Tips & Substitutions
For added flavor, consider mixing in some chopped fresh herbs like dill or parsley to the salmon mixture. If you don't have whole wheat bread crumbs, crushed saltine crackers work well in a pinch. You can also use low-sodium alternatives for other ingredients if needed. Ensure the salmon is well-drained to avoid excess moisture, which can affect the loaf's texture.
Serving Suggestions
This salmon loaf pairs beautifully with a fresh green salad or steamed vegetables for a light meal. Consider serving it alongside a tangy yogurt sauce for dipping. For a heartier option, serve with baked potatoes or rice. This dish is versatile enough to be enjoyed as a main course or as part of a seafood buffet, showcasing its compatibility with various sides.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices of the salmon loaf in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in 30-second intervals until warmed through. Alternatively, you can reheat in an oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Loaf(Low Calorie, Low Sodium) contains roughly 827 calories, with 23g protein, 28g carbohydrates, and 70g fat. It is an excellent source of protein (46% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 716mg per serving (31% 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 it first by poaching or baking until fully cooked, then flake it before mixing with the other ingredients. This will give you a fresher flavor and texture, but the cooking time may vary slightly due to the moisture content.
Is it possible to freeze the salmon loaf?
Absolutely! You can freeze the salmon loaf before baking for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This makes it convenient for meal prep!
What can I add to enhance the flavor of the loaf?
In addition to herbs, you can add diced onions or bell peppers for added crunch and flavor. A splash of lemon juice or a bit of Dijon mustard can also brighten the dish. These enhancements can elevate the taste profile and make the loaf more exciting.
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).