Pam's Salmon Corn Chowder Loaf
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- 1 can(s)
- red salmon, 15 oz. drained, skinned and deboned if preferred.
- 1/2 c
- onion, chopped fine
- 1/2 c
- celery chopped fine
- 1/4 c
- each of green and red sweet pepper, chopped fine
- 1/2 can(s)
- niblets corn, drained
- 1 small
- potato, baked in the microwave
- 1 to 1 1/4 c
- panko bread crumbs
- 2 to 3
- pieces of oil packed, sun dried tomato, diced
- 1 large
- 2 tsp
- dried dill weed
- 2 dash(es)
- hot pepper sauce
- 2 to 3 tsp
- lemon juice
- 2 Tbsp
- horseradish sauce
- 2 to 3 Tbsp
- 1 tsp
- 1/2 tsp
- pancetta, hickory smoked bacon or lemon slices for topping.
1Preheat oven to 375º
Microwave one small red or golden potato (about the size of a baseball- 3 inches diameter or so) on high power for 3 min and let rest in the microwave til needed.
2Drain salmon, remove skin and bones if desired. Place in small bowl, flake into dime sized chunks and set aside.
3Chop all vegetables except potato and place in medium mixing bowl. Add niblets corn, sun dried tomato, and bread crumbs.
4In another small bowl, beat egg with dill weed, salt, pepper, hot sauce, lemon juice, horseradish sauce and mayo. Add to vegetables and stir to mix well.
5Peel and cube the potato into 1/2 inch dice, add to the vegetable mixture with the Salmon in the next step to avoid mashing the potatoes.
6Add Salmon and diced potatoes and mix carefully to avoid breaking the salmon up too much. Taste a bit and adjust seasonings if needed. ( Microwave a tablespoon or so for 30 seconds to sample if you are hesitant about raw eggs in the mix.)
7Divide the mixture into thirds (If using mini loaf pans) and form to shape. If using large loaf pan, just form one loaf.
8Top with your choice of toppings. My favorite are Thin sliced Pancetta, hickory smoked bacon, or lemon slices.
9Bake small loaves for 20-25 minutes, large loaf for about 35-45 minutes at 375°. Turn oven to broil and Broil for 5 to 6 min to brown and crisp bacon if desired.