Fresh Salmon Loaf

It’s the new year, and I should eat healthier, more fish. I had some salmon in the freezer, thawed it out, cooked it slightly, and made a meat loaf. Now, my word of advice: no canned salmon and no sockeye salmon, neither has enough fat for the dish to work. The Romano cheese replaces the need for salt. Simple seasoning and a lot of onions give the dish its flavor which is then enhanced by the lemon.. I hope you like it.

1 1/2 pound salmon chunks, slightly cooked
Cooking oil
1 cup Panko breadcrumbs
1 yellow onion, diced
1 green onion, diced
1 teaspoon Old Bay seasoning
1 teaspoon salt substitute
1 teaspoon garlic powder
1 teaspoon lemon zest
1/2 cup Romano cheese, grated
2 eggs, beaten
Yum Yum sauce for serving
Cooking spray

Preheat oven to 350.

Spray a large skillet on medium heat with cooking oil to coat bottom of pan.

Add the salmon to pan and cook for 5 minutes, turning frequently. Remove salmon from pan.

Add onions to pan and cook for 8 minutes on medium, stirring occasionally.

Add salmon to a large bowl and flake; allow to cool.

Add breadcrumbs, Old Bay, salt substitute, garlic, and lemon zest to bowl.

Add eggs and Romano; mix all ingredients by hand.

Add mix to a greased loaf pan.

Bake for 1 hour.

Serve with the Yum Yum sauce.

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