Salmon Pickle Loaf(Diabetic Recipe)
Salmon Pickle Loaf offers a delightful combination of flaky salmon, crunchy pickles, and creamy soup, baked into a savory loaf with a hint of tang from vinegar. Perfect for a light lunch or a special dinner, it appeals to those seeking a low-fat, flavorful dish with a comforting texture.
Ingredients
Instructions
- Combine the salmon, cream of celery soup, bread crumbs, chopped dill pickles, beaten eggs, and vinegar in a bowl.
- Mix well until all ingredients are evenly incorporated.
- Pack the mixture into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour.
- Let stand for 10 minutes before unmolding and serving.
Tips & Substitutions
For added flavor, consider using smoked salmon instead of canned, or adding fresh herbs like dill or parsley. If you're short on bread crumbs, crushed crackers or oats can make a good substitute. For a twist, try incorporating a tablespoon of capers for an extra zing, complementing the cream of celery soup's richness. This dish is similar to a quick tuna casserole but with salmon's distinct taste.
Serving Suggestions
Serve the Salmon Pickle Loaf with a side of mixed greens or a light yogurt-based sauce to enhance its flavor. It pairs beautifully with creamy broccoli casserole for a wholesome meal. For a more substantial dish, consider serving it alongside roasted vegetables or a refreshing cucumber salad for a balanced plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice and place in a preheated oven at 350°F for about 15-20 minutes or until heated through. Alternatively, you can microwave individual slices for 1-2 minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Pickle Loaf(Diabetic Recipe) contains roughly 321 calories, with 7g protein, 59g carbohydrates, and 6g fat. It is a good source of protein (14% of the Daily Value), iron (12% of the Daily Value), and calcium (11% 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 as a substitute. Just ensure it's properly flaked and cooked through before mixing with the other ingredients. This will give the dish a fresher taste and texture, though you may need to adjust cooking time slightly.
Is this recipe suitable for freezing?
Yes, you can freeze the Salmon Pickle Loaf. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.
What can I serve with Salmon Pickle Loaf?
This dish pairs well with a simple side salad or steamed vegetables. For a heartier meal, consider serving it with mashed potatoes or a quinoa salad. For a lighter option, serve with a lemon vinaigrette dressing to brighten the flavors.
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).