Salmon Zucchini Loaf Recipe

Salmon Zucchini Loaf Recipe

Ingredients:

1 Tbsp of margarine or butter
1 pc of onion; roughly chopped
1.5 c of zucchini (unpeeled); diced
2 pcs of eggs
1/2 c of parsley; freshly chopped
1 regular can of salmon (7.5 ozs)
1 c of breadcrumbs (fresh)
2/3 c of milk
A pinch of pepper
1/2 c of yogurt (plain)
2 Tbsps cheese (Cottage), or
2 Tbsps of mayonnaise (light)
2 Tbsps of parsley; freshly minced
2 tsps of sweet relish (green)
1/2 tsp of tarragon (dried)
1/2 tsp of mustard (Dijon)

Instructions:

Melt the butter in a skillet on medium stove heat, cook zucchini and onion, stir ’til onion becomes tender, approximately 5 mins. Beat the eggs lightly in a bowl, add in zucchini mix along w/ the liquid from salmon.

Flake the salmon, mash the bones and stir w/ breadcrumbs, parsley, pepper and milk gently to zucchini mix. Transfer into an 8.5×4.5-inch loaf baking pan greasted lightly.

Place it in a bigger pan then add in hot water up to an inch deep. Bake about 45-55 mins over 350 degrees F ’til firm when touched.

Pour excess liquid off, if needed. This can also be cooked in a microwave over High power in a greased 6-cup ring mold covered w/ cling wrap w/ vents about 6-8 mins and let it stand 5 mins.

To make sauce, combine mayonnaise, yogurt, mustard, tarragon, relish and parsley in a small mixing bowl. This yields about two thirds of a cup. Serve separately w/ loaf.

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