Cooking Tips & Hints
                 Week 103 Featured Recipe
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SALMON LOAF WITH CUCUMBER SAUCE
(click for printable version of this recipe)
 
TOOLS:
• Cutting Board
• Grater
• Garlic Mincer
• Mixing Bowl
• 9x5x3 Baking Dish
INGREDIENTS:

• 1 (16oz) can canned salmon, drained
   (reserving brine), flaked, deboned,
   skin removed
• ¼ cup butter at room temperature
• ½ tsp salt
• 3 tbsp lemon juice
• 2 tbsp onions, finely grated
• 2 garlic cloves, minced
• 1 tsp parsley
• 1 tsp dill
• 1 cup soft breadcrumbs
• 2/3 cup milk
• 2 eggs beaten
• 1 tbsp grated Parmesan cheese

For Sauce:
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• 1 ½ cups grated cucumbers
• 1 tsp paprika
(CLICK ANY PICTURE TO ENLARGE)
PREPARATION: 

Preheat oven to 325 deg F. Combine salmon with the butter. Add salt, lemon juice, grated onion, garlic, parsley and dill. Soak the breadcrumbs in milk. Add the beaten eggs. Add the Parmesan. Stir the breadcrumb mixture into the salmon mixture. If the mixture seems dry, add a little of the brine, a teaspoon at a time. Spoon the mixture into a lightly greased baking dish. Bake for 45 minutes or until cooked.

The Sauce: Melt the butter in a pan over medium-low heat. Blend in the flour. Gradually add the milk, stirring constantly until the sauce is thickened and bubbly. Add the grated cucumber and paprika. Stir to blend. Serve with the salmon loaf.
(CLICK ANY PICTURE TO ENLARGE)