Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/2 cup fine dry purchased bread crumbs

  3. 1 tablespoon olive oil

  4. 1 onion, finely chopped

  5. 1 clove garlic, minced

  6. 2 cups cooked rice (brown or white)

  7. 1 (14-ounce) can salmon

  8. 1/4 cup chopped flat-leaf parsley

  9. 1 tablespoon capers

  10. 2 tablespoons lemon juice

  11. 1/2 teaspoon seasoned salt

  12. 1/8 teaspoon Tabasco sauce

  13. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Spread a 9" x 5" loaf pan with 2 tablespoons butter, spreading thickly. Sprinkle with the bread crumbs, pressing them into the butter to form a crust; set aside. In large microwave-safe bowl, combine olive oil, onion, and garlic; cook on high for 1-1/2 minutes until onion is tender. Remove from microwave and add rice; stir to combine. Drain salmon, remove skin and bones, and flake. Add to rice mixture along with remaining ingredients; mix gently. Pour into prepared pan. Bake for 55-65 minutes until loaf is set. Cover and let stand for 5 minutes. Then run a knife carefully around the edges, being careful to make sure that the crust stays attached to the loaf. Unmold onto serving place. Serve with lemons and tartar sauce. Serves 6


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