Salmon Loaf

Name: Salmon Loaf (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1.5 lb Wild Alaskan Salmon-skinless, boneless; 2 Russet Potatoes-peeled, shredded; 2 tbsp Olive Oil; 1/4 tsp Sea Salt; 1/8 tsp Black Pepper; 1/4 cup Shallot-finely minced; 2 tbsp Capers-drained; 2 tbsp Fresh Parsley-chopped; 1 tbsp Lemon Zest; 1 Egg Yolk; 1/4 cup Heavy Cream; 1/2 cup Dry White Wine; 1/4 cup Heavy Cream; 2 tbsp Lemon Juice; 1 tbsp Capers-drained; 2 tbsp Butter-cold, cubed

⏱1h 30m

👥6

🔥450 cal

Hard

🍽️French

🥗Pescatarian

A luxurious salmon loaf featuring wild-caught Alaskan salmon, a crispy potato crust, and a delicate lemon-caper sauce. This is a show-stopping dish for a special occasion.

1.5 lb Wild Alaskan Salmon-skinless, boneless

2 Russet Potatoes-peeled, shredded

2 tbsp Olive Oil

1/4 tsp Sea Salt

1/8 tsp Black Pepper

See all 16 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥450 cal

Hard

🍽️French

🥗Pescatarian

A luxurious salmon loaf featuring wild-caught Alaskan salmon, a crispy potato crust, and a delicate lemon-caper sauce. This is a show-stopping dish for a special occasion.

#fish #loaf #wild salmon #potato crust #lemon caper sauce #gourmet

Instructions

Preheat oven to 400°F (200°C). Grease a loaf pan.
Prepare the Potato Crust: In a bowl, toss shredded potatoes with olive oil, salt, and pepper. Spread evenly on the bottom of the loaf pan.
Finely chop the salmon. In a large bowl, combine chopped salmon, Shallot, Capers, Parsley, Lemon Zest, Egg Yolk, and Heavy Cream. Mix gently.
Press the salmon mixture onto the potato crust.
Bake for 30-35 minutes, or until the potato crust is golden brown and the salmon is cooked through.
While the loaf is baking, prepare the Lemon-Caper Sauce: In a saucepan, bring white wine to a simmer. Reduce by half. Add heavy cream and lemon juice. Simmer for 2 minutes. Whisk in cold butter until emulsified. Season with salt and pepper.
Let the loaf cool for 10 minutes before slicing and serving with the Lemon-Caper Sauce.

Ingredients

Salmon
1.5 lb 680 g Wild Alaskan Salmon-skinless, boneless
Potato Crust
2 2 Russet Potatoes-peeled, shredded
2 tbsp 30 mL Olive Oil
1/4 tsp 1.25 mL Sea Salt
1/8 tsp 0.625 mL Black Pepper
Flavor
1/4 cup 60 mL Shallot-finely minced
2 tbsp 30 mL Capers-drained
2 tbsp 30 mL Fresh Parsley-chopped
1 tbsp 15 mL Lemon Zest
1 1 Egg Yolk
1/4 cup 60 mL Heavy Cream
Lemon-Caper Sauce
1/2 cup 120 mL Dry White Wine
1/4 cup 60 mL Heavy Cream
2 tbsp 30 mL Lemon Juice
1 tbsp 15 mL Capers-drained
2 tbsp 30 mL Butter-cold, cubed

Equipment

Loaf pan
Large bowl
Saucepan
Whisk

Instructions

Preheat oven to 400°F (200°C). Grease a loaf pan.
Prepare the Potato Crust: In a bowl, toss shredded potatoes with olive oil, salt, and pepper. Spread evenly on the bottom of the loaf pan.
Finely chop the salmon. In a large bowl, combine chopped salmon, Shallot, Capers, Parsley, Lemon Zest, Egg Yolk, and Heavy Cream. Mix gently.
Press the salmon mixture onto the potato crust.
Bake for 30-35 minutes, or until the potato crust is golden brown and the salmon is cooked through.
While the loaf is baking, prepare the Lemon-Caper Sauce: In a saucepan, bring white wine to a simmer. Reduce by half. Add heavy cream and lemon juice. Simmer for 2 minutes. Whisk in cold butter until emulsified. Season with salt and pepper.
Let the loaf cool for 10 minutes before slicing and serving with the Lemon-Caper Sauce.

Nutrition per serving

Calories 450