Since we’ve been doing so much outdoor work in the garden lately, I haven’t been keeping up with supplying our land galley. Funny really how I still provision like we are still onboard. Cans of this and that. Lots of grains. Plus more and more we’ve run into friends and some family members who are either cutting back on carbs or for health reasons can’t tolerate gluten. So I’ve been compiling a few recipes from time to time to pull out of my recipe hat when needed.
This recipe is a take on my Mom’s salmon loaf recipe. Instead of bread crumbs or crackers I used cooked quinoa as a filler.
The sauce was an easy bechamel or white sauce seasoned with dill and thickened with a gluten-free flour. I added the peas for an extra veggie kick but they could be eliminated. A can of them was hiding in the back of my pantry so I used them.
Serve this up with some steamed broccoli or a fresh salad and you have an very easy and tasty meal for four or leftovers for tomorrow’s dinner if you are two as we are. Let’s hear it for leftovers!!!
If there are any RV’ers out there reading this, a habit we fell into on the boat was eating leftovers the next day for breakfast. Yup, breakfast. We have precious little refrigerator space onboard so it made perfect sense to gobble up the remains of the previous night fare the next morning and makes a very good start to your day. It’s probably more common with boaters but it may be something you might want to consider for your future land-locked nomadic travels.
Salmon Loaf with Dill Sauce
For Salmon Loaf
- 2 213 g Cans Salmon Drained
- 1 Cup Quinoa Cooked
- 1 Small Onion Chopped (about 1 cup)
- 2 Eggs Lightly beaten
- 1 Cup Parmesan Grated
- 1 Tsp Dried dill
- 1 Tsp Dried thyme
- Salt and pepper To taste
- 2 Tbsp Butter
- 2 Tbsp Flour Gluten-free or regular
- 1 Tbsp Dried dill
- 1/2 Tsp Salt
- 1/2 Tsp Ground pepper
- 1.25 Cups Milk or cream
- 1/2 Cup Plain Greek yogurt
- 1 Cup Peas Frozen or canned and drained
- Lemon wedges for serving
- Add all the ingredients for salmon loaf together.
- Pack mixture into the Omnia baking pan if using or a loaf pan if cooking in a conventional oven.
- Set the covered Omnia pan on the pre-heated base plate and cook on high for 5 minutes. Reduce to medium low and continue cooking for about 20 minutes or until mixture is set and slightly browned around the edges.
- If using a conventional oven bake in a pre-heated 350 ° F oven (177 ° C) for about 20-25 minutes.
- If you have two stove burners to use (lucky you!) make the sauce while the loaf is cooking. If like us you have just the one burner to work with make your sauce first then cover and set aside to keep warm.
- Melt the butter in a small saucepan and stir in the flour and allow the flour to ‘cook’ for a couple of minutes.
- Season then gradually whisk in milk or cream. A helpful tip is to have cans of evaporated milk on hand. It makes a wonderfully rich sauce and they don’t require refrigeration.
- Once the sauce begins to thicken stir in the yogurt and peas and cook over low heat until warmed through. If using frozen peas, simmer the sauce for a few minutes until they are cooked.
- Slice the salmon loaf, plate and spoon a generous amount of sauce over each slice.