Salmon Bread Recipe

Serves/Makes: 6


  • 1 1/2 cups (375 mL) pink salmon, boiled and well drained
  • 1 cup (250 mL) boiled long-grain white rice, cooled
  • 1/3 cup (80 mL) finely chopped red bell pepper
  • 15 olives, finely chopped
  • 2 tablespoons (30 mL) finely minced green onion
  • 2 tablespoons (30 mL) lime or lemon juice
  • 1 tablespoon (30 mL) freshly chopped parsley
  • Pepper, to taste
  • 1/3 cup (80 mL) mayonnaise
  • 2 tablespoons (30 mL) tomato paste
  • Lettuce leaves
How to cook Salmon Bread:
  • Into a large bowl, break-up salmon, using a fork.
  • Mix in cooled rice, chopped red bell pepper and olives, minced green onion, lime or lemon juice, freshly chopped parsley and pepper.
  • Into a clean bowl, mix together mayonnaise and tomato paste mix into salmon mixture.
  • Cover bottom and sides of a 2-cup (500-mL) mold with plastic wrap, overlapping on all sides.
  • Pour salmon mixture into mold, pressing to avoid any air bubble.
  • Cover with plastic wrap.
  • Refrigerate for at least 1 hour, before unmolding.
  • Line a serving plate with lettuce leaves.
  • Unmold salmon bread over lettuce leaves.
  • To serve, slice salmon bread into approximately 1/2-inch (1.3-cm) slices.

This recipe for Salmon Bread serves/makes: 6

The Salmon Bread recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Salmon (more Salmon recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)

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