Salmon & Corn Loaf with Wasabi Pea Purée
Prep Time
Serves
Cooking Mode
2 cans reduced sodium sockeye salmon, drained
3 eggs
1 cup frozen corn kernels, thawed
¾ cup breadcrumbs
2 garlic cloves, minced
1 tbsp finely chopped dill, plus more for garnish
1 cup frozen peas, thawed
1 tsp wasabi paste
2 cans reduced sodium sockeye salmon, drained
3 eggs
1 cup frozen corn kernels, thawed
¾ cup breadcrumbs
2 garlic cloves, minced
1 tbsp finely chopped dill, plus more for garnish
1 cup frozen peas, thawed
1 tsp wasabi paste
Directions
1Preheat oven to 350°F (180°C). Line 9 x 5-in. (1.9-L) loaf pan with parchment paper, allowing for overhang on sides.
2In large bowl combine salmon, eggs, corn, breadcrumbs, garlic and 1 tbsp (15 mL) dill. Scrape mixture into prepared loaf pan. Using a spatula, firmly press mixture into pan. Bake about 20 to 25 min., or until golden brown around edges. Cool in pan 10 min. Using overhanging parchment, lift out loaf and transfer to rack to cool slightly.
3Meanwhile, in food processor, combine peas and wasabi paste until smooth. Add about 1 tbsp (15 mL) water to loosen texture, if needed. Slice loaf. Serve with dollops of pea puree on top or on the side. Garnish with dill.
Tips
1
If you don’t like spicy wasabi, substitute with 1 tbsp (15 mL) finely chopped chives. Blend with peas and continue with the recipe.
Disclaimer
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Personal Note
Personal Note
