skip to main content

Salmon Loaf "gravy"

8 years ago

Looking for something to pour over the salmon loaf. DH is fine with cold tartar sauce but I need something warm. I usually make salmon patties, served cold in a bun with mayo, lettuce, and pickles but I want something hot for this time of year.

Featured Answer

lindac92

8 years ago

last modified: 8 years ago

Just a basic bechamel....perhaps sautee a little onion to add to it...or season gently with nutmeg or dill.

My mother would serve salmon loaf with a cream sauce with canned peas added....but I don't recommend it!!!

Sort by:Oldest

Comments (11)

User
8 years ago
I made Halibut cakes and topped them with a poached egg and Hollandaise sauce. Even without the poached egg the Hollandaise sauce went well with the fish cakes. I'm sure it would work well with the Salmon loaf.

A creamed dill sauce would also work.
Related Discussions
Sunday Gravy on Tuesday???????
Q
Comments (9)
Hmmmm. It's sunny and in the 60s here, but the wind is blowing about 20 MPH. I was hoping to plant the leeks and potatoes, but I'll get "sand blasted" if I dig in the dirt, so that's out for today. Nope, not cooking at all, maybe not tonight either, I might just have peanut butter on toast and plant my herbs here at the house in town... Annie
...See More
Gravy
Q
Comments (62)
I sometimes use potato starch instead of a roux, but I also do not use cornstarch in gravy, partly because it often gets too thick. I also tend not to use the term "gravy" because it means different things to different people. My Sicilian roommate in San Francisco used "gravy" to mean tomato sauce. I tend to use terms such as Bechamel, Mornay (if it has cheese), or Velouté (if it is made with stock instead of milk), and velouté is what I normally make, either for meat or vegetables, but often I just call all of them "sauce", which seems to be a nice catch-all. I tend not to like sauces that have milk or cream in them, and I especially do not like Alfredo sauce, partly because many people put nutmeg in it, but I do not like it even when no nutmeg is used. My favorite sauce is chili sauce, and it must not have any tomato in it.
...See More
LOOKING for: Salmon Loaf with sauce
Q
Comments (7)
I don't have a recipe for salmon loaf, but here's a tangy sauce that goes well with salmon and/or tuna patties. I added some frozen peas when I used to make it with tuna loaf years ago. Nowadays I mainly use it for vegetable and stuffed grape leaves. Avgolemeno Sauce (Greek Egg/Lemon Sauce) Silky smooth, sumptuous and rich, with a distinct lemon tang. Nothing could be better served with cooked vegetables of all kinds, and especially stuffed cabbage or grape leaves. A true Greek classic! 1/3 cup flour 1/3 cup butter 2 Â½ cups heated broth (chicken or vegetable) 2 eggs, beaten Juice of two lemons Salt and pepper to taste ÂMelt the butter in a saucepan. ÂAdd the flour, stirring mixture to blend well. ÂAllow butter/flour mixture to cook and bubble at least one minute. ÂSlowly pour in heated broth, stirring continuously. ÂCook mixture until thickened. ÂTurn heat to low. ÂBeat eggs in separate bowl with lemon juice until light and fluffy. ÂAdd hot sauce, ladleful by ladleful, to egg mixture. ÂIncorporate at least half of sauce into eggs. ÂSlowly pour back egg/sauce mixture into sauce in pot. ÂAdd salt and pepper to taste.Add more broth if too thick. ÂCook over low heat for at least five minutes. ÂKeep warm over very low heat. Serve with cooked cabbage wedges, broccoli, cauliflower, brussel sprouts, zucchini, artichokes, stuffed cabbage leaves, stuffed grape leaves, and fish.
...See More
RECIPE: found! rice nut loaf recipe!
Q
Comments (2)
I cooked the recipe tonight and it was delicious. I read jclepine's post so I changed it a little. I added a container of tofu that I blended into a paste, plus 2 additional eggs & 1 T of yeast. I saute'd (sp?) the onions in butter, along with 1 T of garlic paste and added the spices to the saute (I used 1 t of rosemary and thyme, and 1/2 t of sage). I baked 45 minutes covered and 15 minutes more uncovered. The texture and taste were excellent. Even my meat eating friends liked it. Next time I'll add some shredded carrot and some peas. I can see this will make good sandwiches. It was good with mushroom gravy and potatoes augratin, like vegetarian comfort food. Thanks for sharing. The recipe is definitely a keeper! -Hal
...See More
suzyqtexas
8 years ago
My favorite food growing up was salmon loaf wrapped in biscuit dough and topped with creamed peas.
carolb_w_fl_coastal_9/10
8 years ago
What about gently warming a basic sour cream and dill sauce?
sherri1058
8 years ago
last modified: 8 years ago
What about a mustard sauce?
Lars
8 years ago
I made fish cakes on Monday, and the sauce I made for them was a simple velouté using stock that I made from the fish skin and bones. If you poach the salmon, you can use the poaching liquid. At the end I added a bunch of fresh dill (since it is in season now) and two tablespoons of Sauvignon Blanc. The fish I used was red snapper that I had bought at the farmers' market, and it was a whole fish that we grilled over charcoal, and so it had a mild smoked flavor, as did the sauce.
shirl36
8 years ago
My Mother always made salmon patties served with a cheese sauce she made.

This is the way I served salmon to my family and they think salmon with cheese sauce is the way it should be.
Angela Id
8 years ago
Usually serve salmon with Hollandaise.
shambo
8 years ago
I've always served salmon/tuna loaf with avgolemeno sauce. It's lemony and quite easy to make.
nancyofnc
Original Author
8 years ago
Gosh - these are all good suggestions - I am glad I have leftovers to try them all. Only 2 of us for 10 slices so that leaves 5 choices (sorry susyqtexas but I don't like peas :-))
Islay Corbel
8 years ago
A really easy sauce that you can eat cold or warmed up .

Get some creme fraiche. Add some mustard, a small spoon of mayo, a small spoon vinegar or lemon juice, seasoning. If you heat it, go gently.

Bearnaise is wonderful with salmon.

In a small pan,

Put 1 stick of butter, 2 egg yolks, a tablespoon of lemon juice, salt and pepper and tarragon. Melt this SLOWLY stirring all the time. It will thicken to a rich sauce as it heats up. Be careful not to let it boil.

Related Stories

KITCHEN DESIGN Houzz Call: Tell Us About Your First Kitchen

By Becky Harris

Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space

FALL AND THANKSGIVING Your Guide for a Simpler Thanksgiving

By Laura Gaskill

Ease the stress of hosting the big day with these tips

DESIGN POP Bakers’ Home Storage Tips for Sliced Bread’s 90th Birthday

By Gwendolyn Purdom

In honor of the bread slicer’s debut in 1928, we offer the best bread storage tips since, well ... you get it

KITCHEN DESIGN 7 Steps to Pantry Perfection

By Christine Tusher

Learn from one homeowner’s plan to reorganize her pantry for real life

DECLUTTERING Downsizing Help: How to Edit Your Belongings

By Becky Dietrich, Interior Designer

Learn what to take and what to toss if you're moving to a smaller home

HOLIDAYS Feast Your Eyes on Holiday Dishes Around the World

See traditional Christmas and New Year’s favorites from different countries, along with festive holiday table decor

KITCHEN DESIGN Jump-Start Your Kitchen With These Minimalist Essentials

By Laura Gaskill

These kitchen tools will get you started on your path to culinary success or delicious downsizing

FUN HOUZZ Don’t Be a Stickybeak — and Other Home-Related Lingo From Abroad

By Mitchell Parker

Need to hire a contractor or buy a certain piece of furniture in the U.K. or Australia? Keep this guide at hand

LIFE Retirement Reinvention: Boomers Plot Their Next Big Move

By Bud Dietrich, AIA

Choosing a place to settle in for the golden years? You're not alone. Where boomers are going and what it might look like

LIFE 10 Ways to Live With a Smaller Carbon Footprint

By Laura Gaskill

Take these simple steps to reduce your energy use and cut back on waste

Sponsored

More Discussions

Stirfry tonight

10

Really good cauliflower

42

Fifteen days in beautiful Scotland

22

Be still my palate!

8

Jamaican Jerk - It's not just chicken and pork

3