Sunday, April 14, 2013

Mom's Homecooking: Very Veggie Fishloaf

This salmon loaf recipe was originally published on Cayenne & Carob March 18, 2008. I've since pumped it up with dark leafy green veggies and this definitely warrants an update. My mom still makes her original recipe and sometimes I can get away with making this souped-up version.

Baked Salmon Loaf
Adapted by Cayenne from The Greater Yukon Cookbook, Galena, Alaska

2 cups cooked salmon (either leftovers or jarred salmon)
2 eggs, lightly beaten
1/4 cup butter

Use butter to grease loaf pan and to saute whatever veggies you can find. At a minimum onion, celery and garlic work just fine. I am a huge fan of kale or swiss chard in this recipe. Just chop a cup or so, saute it briefly and mix with the rest of the veggies. You can also add some spicy peppers, like New Mexico green chilis. Or just throw in some hot sauce. I've also found feta to be a nice addition but you don't need too much 1/3 of a cup or less.

Mix your assortment of veggies with the egg and salmon flakes. Turn out into the loaf pan and press down so the top is flat. Bake for 40 minutes at 350 degrees.

The loaf shrinks up considerably and will feed 2-3 as a single main course or 4 if you add a big salad.

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