Saucy Mama Tarragon Lemon Salmon Loaf

Typically “loafs” get a bad rap.  People are all too quick to judge them, often forgetting how delicious and even healthy they might be. Take for instance my Lemon Tarragon Salmon Loaf. I’m completely seriously when I say that salmon loaf is one of my all time favorite comfort meals.  
Saucy Mama ever so kindly sent me a variety of their mustard to experiment with. Several bloggers will be creating healthy recipes with their mustard and posting it on the Saucy Mama facebook page.  Be sure to stop by this page if you are interested in other great, healthy recipes.  Saucy Mama’s mustard had several unique flavor combinations, but I was especially drawn to the Tarragon Lemon Mustard blend. I knew it would be absolutely perfect on fish, salmon in particular, but I wanted to take it a little further. 
My mom used to make salmon loaf all the time when I was growing up. This might surprise some of you, but it was actually one of my favorite meals as a kiddo.  I’ve always loved, and still do, any dish flavored with fresh lemon juice. Lucky for me, she was always heavy handed with the lemon juice.
However, most salmon loafs usually start from canned salmon. And although they end up tasting completely awesome, it is just a tad bit too much sodium for me. So, I decided I wanted to try making a salmon loaf using a fresh salmon filet.  Honestly, it was no hassle at all and only added about ten minutes to the cooking process.

Tarragon Lemon Salmon Loaf
Serves 4
For the salmon and marinade
1 pound fresh salmon filet
1 1/2 tbsp Saucy Mama Tarragon Lemon Mustard
1 tsp salt
1/2 tsp pepper
For the  loaf
1 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
4 sprigs green onions, finely chopped
1/4 cup parsley, finely chopped,
1/4 cup fresh dill, finely chopped
3/4 cup panko crumbs
1/3 cup egg whites
1/4 cup fat free half & half
1/8 cup low-fat buttermilk
1/4 cup Saucy Mama Tarragon Lemon mustard
Juice from 1 lemon, halved
1 tsp salt
1/2 tsp pepper
1 tsp garlic salt
Preheat oven to 375 degrees. After you have cooked the salmon, you will decrease oven heat to 350 degrees.

Smear the mustard over the salmon filet, then sprinkle the salt and pepper over top. Refrigerate for 5 hours. If you don’t have time to let it sit, not a big deal.

Bake salmon for 8 minutes.  It will not be cooked through, but will be quite close.  Remove any skin from the filet, then using a fork, tear into smaller pieces.

Add salmon to a large bowl. Add all the ingredients for the loaf and stir together. You will only incorporate one half of the lemon juice into the actual mixture. Reserve the other half for after the dish has been baked.

Once combined put mixture into 4 mini casserole dishes. Or, you can use a traditional bread loaf.  I used my little red mini casseroles because I thought it would be cute.

I was right.

Bake for about 25 minutes. Once the salmon loaf is done, remove from oven and sprinkle juice from the other lemon half over top.

Saucy Mama’s Tarragon Lemon mustard was an ideal addition to my salmon loaf. It added maximum flavor without adding any unnecessary calories or fat. Who doesn’t love that?  Loads of flavor and still completely healthy.

This dish had the man seal of approval on it. Wes loved it. And coming in at 306 calories per serving, 12 grams of fat, and 26 grams of protein, it also has my seal of approval.

If you are interested in recreating this recipe in your own kitchen, Saucy Mama is sponsoring a mustard giveaway for one lucky reader. To enter, simply leave a comment or like my recipe on Saucy Mama’s Skinny Mama facebook page. Using a random generator, I will select a winner and will get in contact with you for delivery. You will also be able to vote for my recipe starting on February 29th, so if you are a fan of it, please vote for it here!  The mustard giveaway will be open through March 7th.

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