Entrée: Italy – Polpettone di Salmone al Pomodoro (Salmon Loaf with Tomato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

1 lb (450 g) ground or finely chopped salmon
1 cup (100 g) stale bread crumbs or breadcrumbs
2 large eggs
2 cloves garlic
1 / 4 cup (15 g) fresh parsley, chopped
1 / 2 cup (50 g) grated Pecorino or Parmesan cheese
14 oz (400 g) canned tomatoes or tomato passata
2 tbsp (30 ml) olive oil
1 medium onion, chopped
Salt and black pepper to taste
Optional: 1 / 4 cup (60 ml) white wine
Optional: 2 tbsp (30 g) capers

Instructions

1. Preheat oven to 180°C (350°F). Prepare a loaf mixture by combining salmon, soaked bread (squeezed dry), egg, grated cheese, minced garlic, chopped parsley, salt and pepper.
2. Shape into a loaf and brown briefly in a skillet with olive oil to seal the exterior (optional) or place directly in a baking dish.
3. In the same skillet, sauté finely chopped onion and garlic until soft, deglaze with a splash of white wine (optional), then add canned tomatoes and simmer to make a light sauce; season with salt and pepper.
4. Pour the tomato sauce into a baking dish and nestle the salmon loaf into the sauce.
5. Bake 30–40 minutes until cooked through; baste with sauce once or twice during baking.
6. Rest a few minutes, slice and serve with the tomato sauce, polenta, or roasted potatoes.