Salmon Tomato Loaf

This is depression-era thrift cooking at its most charming, the kind of dish that made canned salmon into a respectable family supper. Six ingredients, one bowl, no fuss.

The high oven heat is the secret. A 425°F (220°C) bake forms a quick, crisp crust on the outside while keeping the salmon-tomato interior moist and tender. Drop the temperature and you get a soggy, pale loaf instead.

Mixing with two forks instead of a spoon or your hands keeps the salmon flakes intact, so the finished slices show off proper texture instead of going pasty. Pick through the salmon for stray bones and skin first, especially if you’re using bone-in canned salmon.

Kitchen Tips

• Drain the canned salmon well, otherwise the loaf goes wet and slumpy in the pan.
• Use cooked, drained tomatoes (canned diced or stewed both work) and squeeze out excess liquid before mixing in.
• Bread crumbs absorb moisture as the loaf bakes, so let the mixed loaf rest in the pan a couple of minutes before baking. The crumbs will plump and bind.
• Form the loaf with a slightly raised top so it browns properly on all surfaces.
• Serve with a quick lemon-butter or dill cream sauce to brighten the dish.

Variations

• Add a half cup of grated cheddar or sharp white cheese for richer body.
• Stir in a teaspoon of dried dill and a tablespoon of capers for a more refined Scandinavian read.
• Use tuna instead of salmon, equally vintage, equally sturdy.