Greek Pepperoncini & Artichoke Heart Salmon Loaf

20191007_183042There are some foods that will never photograph well no matter how delicious they really are.  This, sadly, is one of those foods.

20191007_210210(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

I tried, I really did, but do trust me when I say that despite it’s less than photogenic appearance, this dish is really really really good.  The name “loaf” doesn’t help either, does it?  It sounds so… Great Depression survival technique.  Not something that is sophisticated and gourmet.  Oh well.

20191007_210313Name and looks aside, this seafood version of a fancy meatloaf became an instant family favorite the first time I made it.  All I was trying to do was use up some leftovers while not going to quite the extent of making psaro-keftedes (fish meatballs).  It’s not that I don’t like them, but I just wasn’t in a ball rolling mood.  I’m sure you’ve been there yourself.

20191007_210346Seeing as how the materials for a typical meatloaf and for meatballs aren’t really all that different, I decided to take a shortcut.  It turned out to be a great idea that allowed a better opportunity for the various ingredients I used to blend together.  It also meant that I didn’t have to cut things up into super small pieces, making it easier to prepare and giving some texture to the final dish.  Win one for the family, win one for me!

Greek Pepperoncini & Artichoke Heart Salmon Loaf Recipe

  • Difficulty: it's not even hard, and you get to smoosh it with your hands!
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Ingredients

  • 1 1/1 lbs. cooked salmon (trout can also be used, or a mixture)
  • 2 cups finely chopped bread
  • 1/2 cup sliced Greek pickled pepperoncini (Italian can be used, but Greek is milder)
  • 1/2 cup sliced marinated artichoke hearts (canned or frozen can also be used, but marinated will add more flavor)
  • 1 Tbsp. capers
  • 1 Tbsp. liquid from the capers
  • 1 Tbsp. liquid from the pepperoncini brine
  • 2 eggs
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste

Directions

Preheat oven to 350 F.  In a large bowl, mix all the ingredients except the eggs and oil.  Scramble the eggs and oil together in a small bowl, then pour over the salmon mixture.  Thoroughly mix everything together until uniformly distributed.  Its best to use your hands to really get in and squish it all together, this way the ingredients will bind together.

Put the mixture into a greased oven safe, deep casserole dish or loaf pan.  Push the salmon mix in firmly to avoid any open pockets.  Put the pan into the oven and bake for about 45 minutes or until completely heated through and golden brown on top.

Allow to sit for a few minutes to cool slightly and to firm up, then the loaf can be turned out onto a platter for easier serving.  You can serve it right away, but, like many foods, will taste even better if allowed to sit for a day so the flavors can blend more.  You can also freeze it for later enjoyment!  Enjoy with a drizzle of olive oil and lemon juice for an extra burst of flavor.

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