Salmon Loaf

If you’re using saltine crackers, add dill pickles to Salmon Loaf. If you prefer butter-style crackers, use sweet pickles. Serve it as you would meatloaf, topped with Creamy Dill Sauce instead of gravy.

Serves 4

Ingredients:

• 2 cans (7 ½-ounce) red sockeye salmon, drained, skin removed
• ¼ cup crackers, finely crushed
• 1 small onion, peeled and minced
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh dill, chopped
• ½ teaspoon freshly ground black pepper
• Optional: 2 tablespoons pickles, finely minced

1. Add the salmon, crackers, onion, egg, mayonnaise, lemon juice, parsley, dill, pepper, and pickles, if using, to a bowl. Gently mix with a fork until evenly combined.
2. Place two long pieces of heavy-duty aluminum foil across each other in the crock of the slow cooker. Press into the crock and top with a piece of nonstick foil shaped to hold the salmon loaf. Use your hands to shape the salmon loaf and place it on top of the nonstick foil.
3. Cover the slow cooker, tucking the ends of the heavy-duty foil under lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the salmon loaf is cooked through and set. Turn off the slow cooker, remove the lid, and let the salmon loaf stand for 15 minutes. Use the heavy-duty foil as handles to lift the loaf out of the slow cooker. Transfer the loaf to a serving plate. Slice and serve with Creamy Dill Sauce if desired.

Creamy Dill Sauce

Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Whisk in 1 tablespoon flour, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Slowly whisk in 1 cup milk and 2 tablespoons minced fresh dill. Stirring constantly, bring to a boil and boil for 1 minute; lower heat and simmer and stir until the mixture is thick enough to coat the back of a spoon. Serve over the Salmon Loaf.