Herb-Crusted Salmon Loaf Recipe

About this recipe

This savory salmon loaf is enhanced with fresh herbs and a crispy buttered breadcrumb topping, making it a perfect pescatarian dinner option. Easy to prepare and baked to perfection, it’s a satisfying solution for a quick yet elegant meal.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Sunita Lemon Juice Organic
• 50G Picard Chopped Flat Parsley
• 50G Pepper Black Ground BWFO
• 125G Daylesford Organic Brandy Butter
• - Organic Dried Rosemary Hatton Hill Organic
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• NaN Organic Golden Flaxseed Flour
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 325°F (165°C) and grease a loaf pan lightly with butter.
2. 2. In a large mixing bowl, combine 1 can of flaked salmon, 1/2 cup flaxseed flour, 1/2 cup milk, 2 tablespoons finely chopped onion, 1 teaspoon lemon juice, 1 tablespoon chopped parsley, 1 teaspoon chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
3. 3. Transfer the mixture into the prepared loaf pan, pressing it down gently to form an even loaf shape.
4. 4. In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle this mixture evenly over the top of the salmon loaf.
5. 5. Bake the loaf in the preheated oven for 30 minutes, or until the top is golden brown and the loaf is set.
6. 6. Remove from the oven and let it rest for 5 minutes before slicing. Serve warm with a side of your choice.