- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 6
Ingredients
- 2 cans
- reduced sodium sockeye salmon, drained
- 213 g each
- 3
- eggs
- 1 cup
- frozen corn kernels, thawed
- 250 mL
- 3/4 cup
- breadcrumbs
- 175 mL
- 2
- garlic cloves, minced
- 1 tbsp
- finely chopped dill, plus more for garnish
- 15 mL
- 1 cup
- frozen peas, thawed
- 250 mL
- 1 tsp
- wasabi paste
- 5 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Line 9 x 5-in. (1.9-L) loaf pan with parchment paper, allowing for overhang on sides.
Step 2
In 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.
Step 3
Meanwhile, 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.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 230
- Fat:
- 9 g
- Saturated Fat:
- 2 g
- Carbs:
- 18 g
- Fibre:
- 2 g
- Sugar:
- 3 g
- Cholesterol:
- 125 mg
- Protein:
- 21 g
- Sodium:
- 220 mg
