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Salmon-Broccoli Loaf with Dill and Capers

Salmon-Broccoli Loaf with Dill and Capers recipe image
This Salmon-Broccoli Loaf is a comforting yet elegant twist on the classic fish loaf. By blending fresh broccoli stems and parsley with flaked salmon, you create a dense, velvety texture that holds together beautifully while remaining incredibly moist. The addition of light cream and eggs ensures a rich mouthfeel, while fresh dill, lemon zest, and sharp capers provide a bright, herbaceous counterpoint to the richness of the fish. It’s a wonderful way to use leftover cooked salmon or canned fish, transforming it into a sophisticated centerpiece. Serve it warm at room temperature for the best texture. This dish is perfect for a relaxed Sunday supper, a light holiday side dish, or a healthy lunch that feels indulgent. It pairs wonderfully with a crisp green salad or simple roasted vegetables.
Courses:
Difficulty: Intermediate
Description
This Salmon-Broccoli Loaf is a comforting yet elegant twist on the classic fish loaf. By blending fresh broccoli stems and parsley with flaked salmon, you create a dense, velvety texture that holds together beautifully while remaining incredibly moist. The addition of light cream and eggs ensures a rich mouthfeel, while fresh dill, lemon zest, and sharp capers provide a bright, herbaceous counterpoint to the richness of the fish. It’s a wonderful way to use leftover cooked salmon or canned fish, transforming it into a sophisticated centerpiece. Serve it warm at room temperature for the best texture. This dish is perfect for a relaxed Sunday supper, a light holiday side dish, or a healthy lunch that feels indulgent. It pairs wonderfully with a crisp green salad or simple roasted vegetables.
Ingredients
  • 1 c loosely packed parsley sprigs, washed & patted dry on paper towels
  • 6 slices firm-textured white bread
  • 2 c 1/2 inch cubes of broccoli stems (the amt you'll get from one large bunch of broccoli. Amount can be variable.)
  • 1 medium yellow onion, cut into slim wedges
  • 1 3/4 pounds cooked or canned boned salmon (remove all dark skin)
  • 1/3 c drained caperss (use the small capers)
  • 2/3 c light cream
  • 4 eggs
  • 2 TBS snipped fresh dill or 3/4 tsp dill weed Finely grated rind of 1/2 lemon
  • 1/8 tsp freshly ground black pepper In food processor fitted with metal chopping blade, mince paresely fine, using 5-6 on-offs of the motor; empty into a large mixing bowl. Now crumb
  • the bread 2 slices at a time, with two or three 5-or 6 churning of the motor; add to bowl. Dump all the broccoli stems into processor; mince very fine with about three 5-second bursts; add to bowl.
  • mixture firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow oven (300 degrees F.) for about 1 hour and 40 minutes, or until loaf begins to pull from sides of pan and is firm to the touch. Remove loaf from oven and let it stand upright in its pan on a wire rack for 30 minutes. Carefully loosen the loaf all around w a thin-bladed spatula, then invert gently onto a large serving platter.
Directions
  1. 1
    Preheat your oven to 300°F (150°C). Lightly butter a 9x5x3 inch loaf pan.
  2. 2
    In a food processor fitted with a metal chopping blade, mince the parsley sprigs finely using 5-6 on-off pulses of the motor. Empty the minced parsley into a large mixing bowl.
  3. 3
    Process the bread slices, two at a time, using two or three 5-6 second bursts to crumb them. Add the bread crumbs to the mixing bowl with the parsley.
  4. 4
    Place the broccoli stem cubes into the food processor and mince very finely using about three 5-second bursts. Add the minced broccoli to the bowl.
  5. 5
    Add the onion wedges to the food processor and mince using 3 or 4 short bursts. Transfer the minced onion to the mixing bowl.
  6. 6
    Flake the salmon into the bowl in three batches, ensuring any remaining bones are removed. Add the capers, light cream, eggs, dill, lemon zest, and black pepper.
  7. 7
    Mix all ingredients thoroughly by hand or with a spatula until well combined. Pack the mixture firmly and evenly into the prepared loaf pan.
  8. 8
    Bake in the preheated oven for about 1 hour and 40 minutes, or until the loaf begins to pull away from the sides of the pan and feels firm to the touch.
  9. 9
    Remove the loaf from the oven and let it stand upright in the pan on a wire rack for 30 minutes. This resting period is crucial for the loaf to set properly.
  10. 10
    Carefully loosen the edges of the loaf with a thin-bladed spatula. Gently invert the loaf onto a large serving platter. Let it stand at room temperature for another 30 minutes before slicing and serving.
Note

Storage: Wrap leftovers tightly in plastic wrap or place in an airtight container. Refrigerate for up to 3 days. The loaf can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Substitutions: For a gluten-free version, use gluten-free bread or almond flour. You can substitute heavy cream for light cream for a richer texture, or use Greek yogurt for a lighter option.

Tips: Ensure the salmon is fully flaked and free of large bones for the best texture. If using canned salmon, drain it well to prevent the loaf from becoming too wet. The loaf is very moist and velvety, so allow it to cool completely before slicing to maintain its shape.

Variations: Add chopped fresh chives or tarragon for a different herbal note. You can also mix in a tablespoon of Dijon mustard for extra tanginess.

Keywords: salmon, broccoli, loaf, dill, capers, seafood, main course, vegetarian friendly, gluten free option, healthy dinner, fish recipe, baked salmon, herb crust, lemon zest, comfort food, meal prep, low carb, protein rich, easy baking, spring dinner
Read it online: https://www.chefs-mate.com/recipe/salmon-broccoli-loaf-with-dill-and-capers/