Ingredients

The following ingredients have 4 Servings
  • 14-16 ounces cooked fresh salmon (flaked OR 14-16 ounces canned salmon, drained and flaked (Note 1))
  • 2 cups cooked white rice
  • 16 ounces cottage cheese
  • ½ cup finely diced onion (about 1 small onion)
  • ¼ cup diced green pepper
  • 2 teaspoons soy sauce
  • 2 large eggs (beaten)
  • 1 pinch black pepper
  • 1 cup crushed saltine crackers (approx. ⅔ sleeve of crackers)
  • ¼ cup freshly grated Parmesan cheese
  • 2 teaspoons olive oil (or melted butter)
  • 4 ounces mushrooms (like Baby Bella)
  • 4 tablespoons unsalted butter (divided)
  • 3 tablespoons all-purpose flour
  • 1½ cup 1% milk ((Note 2))
  • 1 cup frozen peas
  • 2 tablespoons diced pimientos (optional)
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon white pepper (or to taste)
  • lemon wedges (for serving)

Instruction

  • 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.