Salmon Loaf for Two

Ingredients

• 1 tbsp salted butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 can (7 1/2 oz/213 g) sockeye salmon
• 1 cup soft fresh breadcrumbs
• 1 large egg
• 1 tbsp chopped fresh parsley
• 1/8 tsp dried dill weed
• 1/8 tsp salt
• 1/8 tsp hot pepper sauce

Directions

1. Preheat oven to 350°F and line a 6x3 1/2 inch mini loaf pan with nonstick foil.
2. Melt butter in a small frypan over medium heat. Add onion and celery; sauté until softened, about 5 minutes. Cool to room temperature.
3. Meanwhile, drain salmon, reserving 2 tbsp of salmon liquid. If desired, remove and discard skin from salmon.
4. Transfer salmon to a bowl and mash with a fork. Add onion mixture, reserved salmon liquid and breadcrumbs; stir to combine.
5. Whisk together egg, parsley, dill weed, salt and hot pepper sauce; stir into salmon mixture.
6. Spoon salmon mixture into prepared pan.
7. Bake until a knife inserted in centre comes out clean, about 40-45 minutes. Let stand for 5 minutes. Invert loaf onto a cutting board and remove foil. Slice and serve.