Baked Salmon Loaf with Lemon Dill Sauce

Delicious and nutritious, but for non-vegetarians. 

I invented this dish and it was a rave at the Bar Mitzvah lunch! 

It easily feeds 8 or 9 people. 

Double the ingredients to feed 18:

Dill weed
Fresh: top
Dry: bottom
Photo source:
 www.quintessenceextracts.com

• Start with 1 can of Pacific wild caught Salmon, preferably whole. Flake the salmon, saving the skin and bones (a most nutritious part). 

• Save the salmon juice separately. If you have less than half a cup of the salmon juice, add water or broth to make half a cup of liquid. 

• One onion minced, one carrot minced, one stalk of celery minced, one large clove of garlic minced,  2 tablespoons of minced parsley, 2 whole palm sized raw mushrooms, minced. (I used dark baby portobellos). Saute all the minced vegetables in 2 tablespoons olive oil.

• While that's happening, lightly beat/mix 2 eggs. Add one tablespoon brown mustard (wet or dry- I used wet) into eggs  then add the flaked Salmon. Put bones and skin in food processor, then add to Salmon. Mix gently. 

• 2 cups of soft bread crumbs (I use whole wheat bread, about 3 slices). Add that to the Salmon mix, then add the sauteed minced veggies. Mix gently.

• Add 1/2 cup your choice spaghetti sauce to moisten mix a little more. Mixture should be moist but not runny. 

• Spray a loaf pan with olive oil or any good spray. Add mixture.

Bake for 45 minutes at 350.

While it's baking make the sauce: 

• In a small pan, melt 1/4 stick (2 tablespoons) of sweet butter, then 2 tablespoons whole wheat flour, adding flour gradually so it absorbs the butter. Then add juice from salmon, slowly, stirring constantly. Add teaspoon or more of dry dill weed.  Add 2 teaspoons lemon juice.

Put sauce in separate dish, (a gravy boat or any bowl with spoon), Serve on the side of the salmon loaf, and let guests pour or spoon sauce on.  

Can serve salmon loaf and sauce either room temperature, or hot or cold.