Slow Cooker Salmon Loaf

Name: Slow Cooker Salmon Loaf
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 2 eggs, lightly beaten; 0 teaspoons ground mustard; 237 milliliters grated Parmesan cheese; 397 grams can salmon, drained, bones and skinless; 473 milliliters seasoned stuffing croutons

Slow Cooker Salmon Loaf is a main course that serves 6. Watching your figure? This gluten free recipe has 226 calories, 24g of protein, and 10g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires chicken broth, seasoned stuffing croutons, ground mustard, and parmesan cheese. From preparation to the plate, this recipe takes around 4 hours and 10 minutes. Users who liked this recipe also liked Slow-Cooker Meat Loaf with Shiitake Mushrooms, Slow Cooker Atomic Vegan Pecan Loaf, and Slow-Cooker Meat Loaf with Shiitake Mushrooms.

Instructions

Cut three 20-in. x 3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel.

Equipment you will use

Aluminum Foil

Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

In a large bowl, combine the first five ingredients.

Equipment you will use

Bowl

Add salmon and mix well. Gently shape mixture into a round loaf.

Ingredients you will need

Salmon

Place in the center of the strips.

Cover and cook on low for 4-6 hours or until a thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter.

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Equipment

Ingredients

Servings:

237milliliters

chicken broth 2

eggs, lightly beaten 0teaspoons

ground mustard 237milliliters

grated Parmesan cheese 397grams

can salmon, drained, bones and skinless 473milliliters

seasoned stuffing croutons

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Brooks Willamette Valley Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!