Baked Alaska Salmon Loaf with Gingered Salad

This fish dish is family approved. We all love this Baked Alaska Salmon Loaf along with this colorful gingered salad. It’s a good dish to take to pot-lucks as well.


1 (14-to 15-ounce) can salmon or cooked flaked salmon
1 egg
2 teaspoons lemon juice
¼ cup milk
3 cloves garlic, minced
¼ cup celery, minced
½ cup onion, minced
2 tablespoons fresh parsley, chopped
1 cup soft bread crumbs
½ teaspoon dried dill
½ teaspoon Thai garlic chili pepper sauce
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper

for the gingered salad:
2½ tablespoons olive oil
2 tablespoons lemon juice
1 small shallot, minced
1 tablespoon honey
1½ teaspoons ginger, finely minced
1 teaspoon grated orange and lemon zest
½ teaspoon sesame oil
salt and black pepper
mixed salad greens
cherry tomatoes, halved


Preheat the oven to 375˚F.

In a large bowl, mix all salmon loaf ingredients, including juice from salmon. Place mixture into a well-greased 9 by 5-inch loaf pan. Bake 35-40 minutes, until brown around the edges.

the gingered salad:
Whisk together all dressing ingredients in a small bowl and stir together well, season to taste with salt and pepper. Drizzle the dressing over salad greens and cherry tomatoes.

Serve right away with salmon loaf.

Makes 4 servings

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