Salmon Loaf with Cucumber Chile Sauce
Elevate your weeknight dinners with this flavorful and wholesome Salmon Loaf with Cucumber Chile Sauce! This recipe combines tender flaked canned salmon with breadcrumbs, parsley, and a hint of lemon, baked to golden perfection for a satisfying, protein-packed meal. The star is undoubtedly the zesty cucumber chile sauce—a refreshing blend of creamy Greek yogurt, crisp cucumber, a splash of lime, and a spicy kick of red chile, balanced with a touch of honey and fresh dill. Ready in just over an hour, this dish is perfect for busy evenings yet sophisticated enough for entertaining. Serve warm slices of the salmon loaf drizzled with the cooling, tangy sauce for a meal that's as delicious as it is nutritious. It's the perfect harmony of savory and spicy, making it a standout addition to your seafood recipes repertoire!
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Recipe Information
Ingredients
- 15 ounces canned salmon
- 1 cup breadcrumbs
- 2 large eggs
- 0.5 cup milk
- 0.5 cup onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large cucumber, peeled and diced
- 0.5 cup Greek yogurt
- 1 tablespoon lime juice
- 1 small red chile, finely chopped
- 1 teaspoon fresh dill, chopped
- 1 teaspoon honey
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan with olive oil and set aside.
In a large mixing bowl, flake the canned salmon with a fork, discarding any large bones or skin if present.
Add breadcrumbs, eggs, milk, chopped onion, parsley, lemon juice, salt, and black pepper to the bowl.
Mix all the ingredients thoroughly until well combined.
Transfer the mixture into the greased loaf pan, pressing it gently to ensure an even shape.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf is firm to the touch.
While the salmon loaf bakes, prepare the cucumber chile sauce. In a medium bowl, combine the diced cucumber, Greek yogurt, lime juice, red chile, dill, and honey.
Stir the cucumber chile sauce well until all the ingredients are evenly mixed. Refrigerate until ready to serve.
Remove the salmon loaf from the oven and let it cool for 5-10 minutes before slicing.
Serve slices of the salmon loaf with a generous dollop of cucumber chile sauce on the side.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 34.6 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 63.4 mcg | 317% | |
| Calcium | 702 mg | 54% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2645 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
