pam's salmon corn chowder loaf

Name: Pam's Salmon Corn Chowder Loaf
Prep time: 20 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 can(s) red salmon, 15 oz. drained, skinned and deboned if preferred.; 1/2 cup(s) onion, chopped fine; 1/2 cup(s) celery chopped fine; 1/4 cup(s) 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 cup(s) panko bread crumbs; 2 to 3 - pieces of oil packed, sun dried tomato, diced; 1 large egg; 2 teaspoon(s) dried dill weed; 2 dash(es) hot pepper sauce; 2 to 3 teaspoon(s) lemon juice; 2 tablespoon(s) horseradish sauce; 2 to 3 tablespoon(s) mayonnaise; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; - pancetta, hickory smoked bacon or lemon slices for topping.

(1 RATING)

32 Pinches 2 Photos

Pam Ellingson

Wichita, KS

Updated on Sep 2, 2011

These cooking challenges are going to have me weighing 400 lbs. I just love developing new recipes that challenge me to think outside the box. With Eggs, Corn and Bread Crumbs as the Ninja Ingredients, here is what I came up with. Pretty yummy if I do say so myself.

Rate

prep time 20 Min

cook time 25 Min

method Bake

yield makes 3 mini bread loaf pans

Ingredients

1 can red salmon, 15 oz. drained, skinned and deboned if preferred.
1/2 cup onion, chopped fine
1/2 cup celery chopped fine
1/4 cup each of green and red sweet pepper, chopped fine
1/2 can niblets corn, drained
1 small potato, baked in the microwave
1 to 1 1/4 cups panko bread crumbs
2 to 3 - pieces of oil packed, sun dried tomato, diced
1 large egg
2 teaspoons dried dill weed
2 dashes hot pepper sauce
2 to 3 teaspoons lemon juice
2 tablespoons horseradish sauce
2 to 3 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
- pancetta, hickory smoked bacon or lemon slices for topping.

How To Make pam's salmon corn chowder loaf

Step 1

Preheat 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.

Step 2

Drain salmon, remove skin and bones if desired. Place in small bowl, flake into dime sized chunks and set aside.
Step 3

Chop all vegetables except potato and place in medium mixing bowl. Add niblets corn, sun dried tomato, and bread crumbs.
Step 4

In 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.
Step 5

Peel 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.
Step 6

Add 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.)
Step 7

Divide the mixture into thirds (If using mini loaf pans) and form to shape. If using large loaf pan, just form one loaf.
Step 8

Top with your choice of toppings. My favorite are Thin sliced Pancetta, hickory smoked bacon, or lemon slices.
Step 9

Bake 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.
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