This retro dish is a blend of salmon, rice, cottage cheese, and diced onion. Baked with a crispy topping, this old fashioned salmon loaf is served with a creamy sauce studded with peas and mushrooms.
14-16ouncescooked fresh salmon(flaked OR 14-16 ounces canned salmon, drained and flaked - Notes 1 and 2)
2cupscooked white rice
16ouncescottage cheese
½cupfinely diced onion(about 1 small onion)
¼cupdiced green pepper
2teaspoonssoy sauce
2large eggs(beaten)
1pinchblack pepper
Topping
1cupcrushed saltine crackers(approx. ⅔ sleeve of crackers)
¼cupfreshly grated Parmesan cheese
2teaspoonsolive oil(or melted butter)
Sauce
4ouncesmushrooms(like Baby Bella)
4tablespoonsunsalted butter(divided)
3tablespoonsall-purpose flour
1½cup1% milk(Note 3)
1cupfrozen peas
2tablespoonsdiced pimientos(optional)
¼teaspoonKosher salt(or to taste)
⅛teaspoonwhite pepper(or to taste)
lemon wedges(for serving)
Instructions
Preheat the oven to 350 degrees. Butter a 9x9 baking dish. Set aside.
In a large mixing bowl, combine the salmon loaf ingredients and mix until well combined.
Transfer the mixture to the prepared baking dish. Top with the crushed saltines and grated Parmesan. Drizzle with the oil.
Bake for 45 minutes until set and golden brown on top. Allow to rest while making the sauce.
Heat a non-stick skillet over medium heat. Add one tablespoon of butter and mushrooms. Saute until golden and caramelized, approx. 5 minutes. Transfer the mushrooms to a plate and set aside.
Add the remaining 3 tablespoons of butter. When melted, whisk in the flour until well incorporated. Cook for one minute. Slowly add the milk, whisking to create a smooth sauce. Cook for 2-3 minutes to allow the sauce to thicken.
Season with salt and white pepper. Stir in the peas, mushrooms, and pimientos. Cook for one minute until heated through.
Cut the salmon loaf into squares. Serve with a wedge of lemon and spoon the sauce over the top.
Notes
To cook the fresh salmon, brush with oil and season with salt and pepper. Roast at 425 degrees until the internal temperature of the salmon reaches 145 degrees. Flake the salmon before adding to the rest of the ingredients.
If using canned salmon, drain it, pick through it carefully to discard any bones, and then flake it apart.
Whole or 2% milk can be substituted for 1%. I don't recommend using fat-free milk due to its higher water content.
Store in the refrigerator for 3-4 days.
To reheat, cover the casserole with aluminum foil and bake in a 350-degree oven until warmed throughout. Reheat the sauce in a saucepan over low heat. Thin with a splash of milk if necessary. Smaller portions can be reheated in the microwave.