One of the greatest things about salmon (aside from all the healthy stuff… omega-3 fatty acids…blah, blah, blah… you know “omega” is a Greek letter) is the fact that it is the perfect medium for so many other flavors, yet is still strong enough to hold its own.
My usual routine when cooking salmon is to roast it whole for one night’s dinner then use the leftovers for making something like this salmon loaf or psarokeftedes (salmon croquettes). In fact, my boys are regularly dismayed that they have to wait until we get to the leftovers stage. I remind them that patience is a virtue. Then they laugh at me.
The reality is that I usually don’t feel like doing both in one night. It’s not that either process is hard, it’s a time thing. There’s the cooking of the salmon, then the waiting for it to cool along with the prepping of the other ingredients. Just don’t snitch on me and tell them that I could make these with canned salmon. Patience is a virtue. Don’t laugh.
Leek & Fennel Salmon Loaf Recipe
- 1 1/2 lb. cooked salmon, skin and bones removed (canned can also be used)
- 2 cups bread cut into small pieces
- 1/4 cup white wine
- 3/4 – 1 cup sliced leeks, both green and white parts
- 1/4 cup packed chopped fennel leaves
- 2 eggs
- 1/4 cup olive oil
- 1/2 tsp. salt, or to taste
Preheat the oven to 350 F. Put all but the last three ingredients into a large bowl. Scramble the eggs and mix in the olive oil and salt. Pour the scrambled egg mixture over the remaining ingredients. Using your hands, smoosh (yes, it’s a word, because I’ve decided it is!) all the ingredients together until everything is uniformly distributed and incorporated.
Put the mixture into a lightly oiled baking dish or loaf pan, pressing it in so that there are no gaps. Choose one that will allow the mixture to be at least 2-3 inches deep. Place in the oven and bake for 45 minutes, or until completely heated through and golden brown on top.
Allow the salmon loaf to rest in the dish for about five minutes to firm up, then it can be turned out onto a platter for serving. This tastes great with a little drizzle of olive oil and a squeeze of lemon juice. Enjoy!