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–+ servings

Lemon-Dill Salmon Meatloaf Muffins with Creamy Cucumber Salad

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound skinless salmon fillet, finely chopped
  • 1 large egg
  • 1/3 cup almond flour
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh dill, divided
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 medium cucumber, thinly sliced
  • 1/3 cup sour cream
  • 1 tablespoon olive oil, for greasing the muffin tin

fremgangsmåte
 

  • Heat the oven to 375°F. Grease 8 cups of a standard muffin tin with the olive oil.
  • In a large bowl, mix the chopped salmon, egg, almond flour, mayonnaise, 1 tablespoon of the dill, lemon zest, lemon juice, garlic powder, 1/4 teaspoon of the salt, and the black pepper. Stir just until combined.
  • Divide the salmon mixture evenly among the 8 greased muffin cups. Press it gently into each cup without packing it too firmly.
  • Bake for 18 to 22 minutes, until the muffins are set and cooked through. Let them rest in the tin for 5 minutes before carefully removing them.
  • While the muffins bake, stir the sour cream with the remaining 1/4 teaspoon of salt and the remaining 1 tablespoon of dill. Fold in the sliced cucumber until evenly coated.
  • Serve the warm salmon muffins with the creamy cucumber salad alongside.

merknader

Chop the salmon finely so the muffins hold together without becoming dense. If the cucumber releases a lot of liquid, pat the slices dry before mixing them with the sour cream. For a make-ahead meal, store the muffins and salad separately in the refrigerator and combine them just before serving.
Course: Main Course
Cuisine: American
Equipment: Standard Muffin Tin, Mixing Bowl, Measuring Cups and Spoons