Zutaten für Salmon Loaf With Cucumber Chile Sauce
- Salmon
- 1/4 cup mayonnaise
- Cream Of Celery Soup
- Eggs
- Cracker Crumb
- Yellow Onion
- Red Pepper Flakes
- Lemon Juice
- Baking Powder
- Paprika
- Seasoning
- 1 medium cucumber, peeled and finely chopped
- 1/4 cup sour cream
- Green Chili Peppers
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Zubereitung von Salmon Loaf With Cucumber Chile Sauce
- Preheat oven to 350°F (175°C).
- Drain 1 (14.75 ounce) can of salmon and flake it into a medium-sized mixing bowl.
- Add 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 1 large egg, 1 tablespoon chopped fresh dill, 1 teaspoon lemon zest, salt and pepper to taste. Gently mix until combined.
- Pour the salmon mixture into a lightly greased 8x4 inch loaf pan.
- Bake for 50-60 minutes, or until the loaf is cooked through and flakes easily with a fork.
- While the salmon loaf is baking, prepare the cucumber-chile sauce:
- Peel and finely chop 1 medium cucumber.
- In a small bowl, combine the chopped cucumber with 1/4 cup sour cream, 2 tablespoons chopped fresh cilantro, 1 jalapeño pepper, finely minced (remove seeds for less heat), 1 tablespoon lime juice, and salt and pepper to taste.
- Once the salmon loaf is cooked, let it rest for 10 minutes before slicing.
- Serve hot, topped with the zesty cucumber-chile sauce.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
70g
Fat
57g
Carbs
34g
