Salmon And Rice Loaf Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375��F (190��C) and grease a loaf pan with cooking spray.
• STEP 2.In a large bowl, combine the cooked salmon, cooked rice, onion, bell pepper, celery, parsley, dill, lemon zest, salt, and pepper.
• STEP 3.In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, and lemon juice.
• STEP 4.Pour the egg mixture over the salmon and rice mixture and stir until well combined.
• STEP 5.Transfer the mixture to the greased loaf pan and smooth the top.
• STEP 6.Bake for 45-50 minutes, or until the loaf is set and golden brown on top.
• STEP 7.Meanwhile, prepare the lemon dill sauce by whisking together the yogurt, lemon juice, dill, salt, and pepper.
• STEP 8.Remove the loaf from the oven and let it cool for a few minutes before slicing.
• STEP 9.Serve the salmon and rice loaf slices with the lemon dill sauce on the side.

Cooking Tips

• You can use fresh or canned salmon for this recipe.
• If using canned salmon, make sure to drain it well before using.
• Feel free to add other vegetables like carrots or peas to the loaf for extra flavor and nutrition.

Storage and Serving

• Leftover salmon and rice loaf can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the slices in the oven or microwave before serving.
• Serve the loaf slices with the lemon dill sauce and a side salad or steamed vegetables.