Salmon zucchini loaf
Salmon zucchini loaf recipe in the zucchini category
Recipe ingredients:
- 1 tablespoon butter or margarine
- 1 onion, chopped
- 1 1/2 cups diced unpeeled zucchini
- 2 eggs
- 1 can salmon, 7 1/2 ounces
- 1 cup fresh breadcrumbs
- 2/3 cup milk
- 1/2 cup chopped fresh parsley
- 1 pinch pepper
- Yogurt tarragon sauce:
- 1/2 cup plain yogurt
- 2 tablespoons light mayonnaise
- 2 tablespoons cottage cheese
- 2 tablespoons minced fresh parsley
- 2 teaspoons sweet green relish
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dijon mustard
Recipe method:
- In skillet over medium heat, melt butter.
- Cook onion and zucchini, stirring, until onion is tender, about 5 minutes.
- In bowl, lightly beat eggs.
- Add zucchini mixture, then salmon liquid.
- Flake salmon and mash bones.
- Stir salmon, bread crumbs, milk, parsley and pepper gently into zucchini mixture.
- Transfer to lightly greased 8 1/2 x 4 1/2 inch loaf pan.
- Place in larger pan and add hot water to depth of 1 inch.
- Bake in 350 F oven for 45 to 55 minutes or until firm to the touch.
- Alternatively, cover and microwave on high in 6 cup greased ring mould covered with vented plastic wrap for 6 to 8 minutes. Let stand for 5 minutes.
- Pour off any extra liquid if necessary.
- Yogurt tarragon sauce: In small bowl, combine yogurt, mayonnaise, parsley, relish, tarragon and mustard.
- Pass sauce separately.
Tags: salmon, loaf, recipe, zucchini, recipes, cooking