Salmon loaf is a traditional recipe that has gained popularity in various regions of Latin America, adapting according to local ingredients and tastes. Its origin dates back to coastal communities where salmon was an abundant and accessible resource. In countries like Mexico, Colombia, and Chile, this preparation goes by different names and variations, although the essence remains the same: a nutritious and delicious dish that combines fish with fresh ingredients and spices.
In some parts of Latin America, it may be found under names like "fish bread" or "fish loaf," highlighting the use of salmon as the main ingredient in more select versions of the recipe. This preparation is ideal for family occasions and is appreciated for its balance of flavor and practicality.
How to prepare excellent salmon loaf
Ingredients:
Non-Stick Cooking Spray, Salmon, Egg Substitute Egg Beaters, Whole Wheat Bread, Nonfat Dry Milk, Green Bell Pepper, Onion, Lemon Juice, Dried Basil, Lemon Zest, Dried Parsley Flakes, Salt, Pepper, Dry Mustard Powder, Celery Seed.
Preheat the oven to 350 degrees.
Spray a 4" x 8" loaf pan with non-stick spray.
In a large bowl, combine the salmon, egg, bread cubes, and dry milk, mix until completely integrated.
Add the bell pepper, onion, lemon juice, lemon zest, dried basil, parsley, dry mustard powder, and celery seeds.
Mix until completely integrated.
Add salt and pepper to taste.
Pour the mixture into the prepared pan.
Gently press the mixture into the pan with the back of a spoon.
Bake uncovered for 1 hour or until the top of the loaf is golden brown.
Let it rest for 5 minutes, then remove the loaf to a serving platter.
