Salmon Loaf with Horseradish Sauce
Submitted by liz1281
Salmon loaf bound with nutty bulgur and loaded with vegetables, baked into a tender ring and topped with a tangy sour cream horseradish sauce. A wholesome, fiber-rich twist on the classic salmon loaf.
YIELD
4 servingsPREP
40 minCOOK
45 minREADY
90 minThis salmon loaf swaps the usual bread crumbs for bulgur, which soaks up half-and-half until plump and lends the loaf a nutty flavor, tender texture and a welcome dose of whole-grain fiber. It’s a heartier, more wholesome version of an old supper-table standby.
Flaked steamed salmon gets folded with sauteed carrots, red pepper, onion and garlic, plus eggs to bind, lemon for brightness and fresh lemon thyme. Packed into a ring mold and baked, it slices clean and stays moist, as long as you pull it before it dries out.
The horseradish sauce is the finishing flourish: sour cream sharpened with grated horseradish, scallion and lemon. Its cool, peppery bite cuts the richness of the salmon and ties the plate together. Spoon it over each slice with a little parsley.
Kitchen Tips
- Let the bulgur fully absorb the liquid and rest as directed before mixing, so it’s plump and tender, not crunchy, in the loaf.
- Don’t overbake. Pull the loaf when just cooked through, since salmon dries out fast.
- Pack the mixture firmly into the mold so the loaf holds together and slices cleanly.
- Make the horseradish sauce ahead so the flavors meld, and adjust the horseradish to your heat preference.
Variations
- Use canned salmon, well drained, in place of fresh steamed salmon.
- Bake in a standard loaf pan if you don’t have a ring mold.
- Stir dill or capers into the sauce for a different bright, briny finish.
Ingredients
Directions
Combine bulgur and half-and-half or evaporated skim milk in a 1-quart glass measure.
Cover with heavy-duty plastic wrap and vent.
Microwave on High 3 to 3½ minutes.
Let stand, covered, for 15 minutes.
Meanwhile, sauté the vegetables with the garlic in a pan coated with cooking spray.
Combine the bulgur mixture, vegetables, and next seven ingredients in a large bowl; stir well.
Pack the mixture into a 5-cup ring mold coated with cooking spray or butter, pressing firmly with the back of a spoon.
Bake, covered with aluminum foil (remove the foil during the last 15 minutes of baking), at 375℉ (190℃) F for 35 to 45 minutes, or until cooked through but not dry.
Serve with a dollop of Horseradish Sauce on top and garnish with a sprig (or minced) parsley.
HORSERADISH SAUCE: Mix all ingredients together.
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