Salmon Tomato Loaf
A savory salmon loaf combined with tomatoes and bread crumbs, baked to perfection. Perfect for a hearty meal, suitable for family dinners or special occasions.
Ingredients
Instructions
- Flake the salmon and remove bones.
- Combine all ingredients in a mixing bowl.
- Mix lightly with two forks until well blended.
- Pour the mixture into a well-oiled baking dish.
- Shape into a loaf form.
- Bake at 425°F (220°C) for 30 minutes until golden.
Tips & Substitutions
For a richer flavor, consider adding herbs like dill or parsley to the mix. If you don't have bread crumbs, crushed crackers or even cooked quinoa can serve as substitutes. To ensure the loaf holds together well, make sure to blend the ingredients just enough—overmixing can lead to a dense texture. This recipe can also be adapted by using canned tuna for a twist, similar to Tuna Cream Puffs.
Serving Suggestions
Serve the salmon tomato loaf with a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with a tangy tartar sauce or a lemon wedge on the side. For a complete dinner, consider serving it alongside garlic mashed potatoes or a side of roasted asparagus. This dish is perfect for a casual family dinner or as part of a seafood recipes spread.
Storage & Reheating
Store any leftover salmon loaf in an airtight container in the refrigerator for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual slices on medium power for 1-2 minutes, checking frequently to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Tomato Loaf contains roughly 1096 calories, with 25g protein, 155g carbohydrates, and 43g fat. It is an excellent source of protein (49% of the Daily Value), iron (26% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1284mg per serving (56% 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, fresh salmon can be used, but you will need to cook it first. Poach or bake the salmon until fully cooked, then flake it before mixing with the other ingredients. This will provide a fresher taste and a different texture compared to canned salmon.
What can I serve with the salmon loaf?
The salmon loaf is versatile; you can serve it with a myriad of sides. Consider pairing it with a cucumber salad, roasted vegetables, or a simple rice pilaf. For a more hearty option, garlic mashed potatoes or quinoa salad also complement the dish well.
Can I freeze the salmon loaf?
Yes, you can freeze the salmon loaf before baking. Wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. When you’re ready to cook it, thaw it in the refrigerator overnight, then bake as directed. This method makes it convenient for meal prepping.
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).