Spicy Salmon Shrimp Loaf #BundtBakers

This spicy salmon shrimp loaf is a new take on my popular salmon shrimp burger recipe, baked in a Bundt pan. It is tender and juicy so you don’t need the pink sauce, but I highly recommend it nonetheless.

Often when I’ve read recipes for a salmon loaf, they are either made with canned salmon or are more mousse than loaf, or God forbid, both.  This one is neither. It’s a “meaty” flavorful slice and the perfect main course for your family or even a dinner party. (Anyone remember what those are?) I served this with some buttered baby new red potatoes and sautéed yellow squash so it was a colorful meal indeed.

Spicy Salmon Shrimp Loaf 

If you are using raw frozen shrimp to make this loaf, make sure to thaw and drain it thoroughly before starting. In order to protect the shrimp from freezer burn, a coat of water is usually added to the outside of the shrimp. Unless thawed and well drained, that water will add too much liquid and your loaf may fall apart.

Ingredients
For the loaf:
Canola or other light oil for greasing pan
3-4 tablespoons dried breadcrumbs for coating pan
1 1/2 lb or 680g salmon fillet – weight after skinned and bones removed, if any
1 1/4 lbs or 567g raw shrimp – weight after peeling and cleaning
Fine sea salt
Black pepper
2 slices fresh whole-wheat sandwich bread
1 medium onion, chopped (my weighed about 170g)
2 large eggs
1 teaspoon crushed red chili pepper
1 teaspoon mustard powder
Fine sea salt
Black pepper
6-8 green onion tops, minced

For the salsa rosada or spicy mayo:
1/2 cup or 120ml good quality mayonnaise
1/4 cup or 60ml ketchup
2 teaspoons hot sauce – or more to your taste
Optional – a little grated onion

Method
Preheat your oven to 350°F or 180°C and prepare your 10- cup Bundt pan by brushing the inside liberally with canola or another light oil. Sprinkle on the dried breadcrumbs to coat. Set aside.

Lay your salmon and shrimp out on a cutting board and season them with salt and a few good grinds of fresh black pepper.

Put the slices of bread into your food processor and process until they are large fluffy crumbs.

Add in the onion, eggs, chili pepper, mustard powder and a few good grinds of fresh black pepper.

Pulse until all is well combined.

Cut 1/3 of the salmon and 1/3 of the shrimp into small pieces.

Add the salmon and shrimp pieces to the food processor mixture. Pulse until you have a thick paste. Tip the mixture from the food processor out into a bowl.

Cut the balance of your salmon and shrimp into 1/2 in or 1 cm cubes. Add them to the paste bowl along with the green onions.

Mix well with a spoon or spatula. I like to fry a little of the mixture to taste for seasoning at this point. If it needs more salt or black pepper add some and mix well. (This is a generous tablespoon in one of those tiny pans made for one egg.)

Spoon the mixture into your prepared Bundt pan.

Bake in the preheated oven for about 45-50 minutes or until cooked through and firm.

Meanwhile, make your salsa rosada by mixing all of the ingredients together in a small bowl. Chill until ready to serve.

Remove the loaf from the oven and leave it to rest for about 8-10 minutes. Run a wooden skewer around the edges and middle of the Bundt pan to loosen the loaf. Cover the pan with a serving platter and invert quickly.

Garnish the loaf with chopped green onion tops and put out the salsa rosada so people can drizzle some on for themselves.

Enjoy!

This is a very unusual BundtBakers month! At the instigation of our host, Sneha of Sneha's Recipe, we are baking "meat" loaves instead of cake. Check out all the great recipes below! 

• Beef Veal & Pork Meatloaf Bundtlets from Sweet Sensations
• Classic Bundt Meatloaf from Making Miracles
• Dates, Peanuts Meatloaf Bundt from Patyco Candy Bar
• Homemade French Onion Soup Bundt Meatloaf with Ham & Sausage from Sneha's Recipe
• Mini meatloaves with Strawberry Rhubarb Glaze from A Day in the Life on the Farm
• Spicy Salmon Shrimp Loaf from Food Lust People Love

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Pin this Spicy Salmon Shrimp Loaf!

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Beef and Smoked Sausage Goulash (Instant Pot)

This flavorful beef and smoked sausage goulash is made in an Instant Pot, first up is the wonderfully rich meaty tomato sauce and then the (uncooked!) pasta is added. No fuss, no trouble, very delicious!

Growing up, goulash was one of my favorite meals.  Just a simple Bolognese sauce made with ground beef, mixed up with elbow macaroni. Kind of like Hamburger Helper but cooked from scratch. It was the perfect one-bowl kid food.

I’m not sure how this dish, so different from traditional Hungarian goulash got called by the same name, but speculation online is that they have beef and paprika in common and this version is properly called American goulash. I honestly don’t remember paprika in my mom’s dish though. All I know is that I loved it.

During our kitchen renovation a couple of months back, I was prepping and cooking in the laundry room on top of the dryer and washing machine, with a single hot plate, a slow cooker, an Instant Pot and a rice cooker. Meals got very creative in that small space!

From an appliance that I barely touched for the first four years that I owned it, my Instant Pot became my new best friend.

Beef and Smoked Sausage Goulash Instant Pot

If your family members don’t eat spicy foods, by all means substitute canned, diced tomatoes for the Ro-Tel, which comes in mild, original and hot. In any case, you can also use the store-brand equivalent. What I actually used this time, one of each:

Ingredients
For the sauce:
14 oz or 397g smoked sausage (Our favorite is Holmes Smokehouse with jalapeño)
1 medium onion, chopped finely
3 cloves garlic
2 tablespoons olive oil
2 1/2 lbs or 1134g ground beef
2 cans (10 oz or 238g each) Ro-Tel diced tomatoes or store brand equivalent
1 can (6 oz or 170g) tomato paste
3 tablespoons dried Italian herbs
2 bay leaves
8 oz or 225g mushrooms

For adding the pasta:
1 beef stock cube
1 teaspoon salt
1 teaspoon baking soda
1 lb or 450g mini penne or elbow noodles

Optional for serving:
Parmesan cheese, grated
Crushed red pepper
Fresh parsley

Method
Cut your smoked sausage into half moon slices. Peel and chop your onion finely and mince the cloves of garlic.

Set your Instant Pot on sauté and add the olive oil to the pot along with the sausage. Cook the sausage, stirring frequently so it doesn’t stick, until it’s well browned.

Add in the chopped onion and minced garlic and give the whole thing a good stir.

Sauté for a few minutes or until the onion and garlic are soft and translucent. Use a slotted spoon to remove them to a bowl and set aside.

Add the ground beef to the Instant Pot.

Sauté until the meat is cooked through and well browned, breaking it into crumbles as it cooks. Ideally, it will even be crunchy in places. Drain the cooked beef and discard the grease created as the beef and sausage cooked.

Trim any hard ends off of the mushroom stems and slice the rest. Add them to the Instant Pot along with the sausage, onions and garlic, Ro-Tel, tomato paste, Italian herbs and bay leaves.

Use the Ro-Tel can to measure and add 1 1/2 cans of water to the pot. Give it all a good stir.

Put the lid on the Instant Pot and set it for 30 minutes on normal. When it finishes cooking, safely release the steam by putting a folded dish towel over it and releasing slowly.

Crumble in the beef stock cube and add 2 cups or 480ml water to the pot. Stir well until the stock cube is dissolved. Add in the salt and baking soda. Finally, add the pasta to the pot and stir very well, making sure the pasta is well covered by the liquid.

Put the lid back on and set the Instant Pot for 4 minutes. Once it’s done, put your dishcloth over the vent again and do a quick release. Stir well and remove the bay leaves before serving.

Top with grated Parmesan and parsley, if desired. We also love a sprinkle of crushed red pepper.

Enjoy!

It's MultiCooker Monday so I'm joining my fellow bloggers in sharing recipes made with our favorite small appliances like Instant Pots, air fryers, pressure cookers, slow cookers and even toaster ovens! Many thanks to our organizer and host, Sue of Palatable Pastime.

• Beef and Smoked Sausage Goulash from Food Lust People Love
• Instant Pot Ground Beef and Pasta from Making Miracles
• Black Eyed Pea Hummus from Karen's Kitchen Stories
• Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
• Crockpot Veggie Fajitas from Veggies First Then Dessert
• Spinach & Masoor Dal - Pressure Cooker from Sneha's Recipe
• Saucy Taco Chicken Wings from Palatable Pastime
• Toaster Oven No-Knead Rolls from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Pin this Beef and Smoked Sausage Goulash!

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Sweet Peach Cornbread #BreadBakers

The juicy fresh Georgia peaches inside and on top of this sweet peach cornbread make it super moist and absolutely delicious.

I was scrolling through my Facebook feed a couple of weeks and I saw post about something called The Peach Truck. Apparently it’s a thing! Order ahead and they bring fresh Georgia peaches right to your city. This is NOT a sponsored post but here's the link, if anyone is interested. https://thepeachtruck.com/pages/preorder. We need to support our farmers now more than ever.

Braving the queue, I wore my mask and stayed well apart from my fellow peach buyers, of course. Then I picked up 25 pounds of sweet Georgia peaches!

For the last couple of days we’ve been eating peaches straight over the kitchen sink because they are so juicy and sweet. I swear, it’s the only neat way to eat them. I’ve frozen them sliced with some sugar. I’ve made sweet jam and spicy jam and we still have about 25 peaches left!

Sweet Peach Cornbread

You should use fresh sweet peaches when they are in season but you can certainly substitute canned peaches out of season. The sweet in the recipe title refers to the peaches. With only a half cup of sugar, the cornbread is not overly sweet.

Ingredients
2 large yellow peaches (average weight 5 1/2 oz or 156g)
1 cup or 125g all-purpose flour
1 cup or 180g fine yellow cornmeal
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup or 120ml buttermilk, at room temperature
1/2 cup or 113g butter, melted and cooled
2 large eggs, at room temperature

Method
Slice one of the peaches and roughly chop the other one. (The sliced will bake on top of the cornbread, the chopped will go in the batter.) Sprinkle one tablespoon of the sugar each over both peaches and set aside.

Preheat the oven to 350°F or 180°C and grease a 9x9 inch or 23x23cm baking pan or line it with baking parchment.

In a large bowl, whisk together the flour, cornmeal, baking powder, the balance of the sugar and salt.

In a separate mixing bowl, whisk together the buttermilk, cooled butter, eggs and vanilla.

Pour any juice that has formed in the chopped peach bowl into the wet ingredients and stir those peaches into the dry ingredients bowl to coat them with flour. This will help keep them in the batter instead of sinking to the bottom of the cornbread.

Fold the wet ingredients into the dry ingredients until just mixed.

Pour the batter into the prepared baking dish and spread evenly.

Arrange the sliced peach on the top of the batter. Drizzle on any juice that formed in the sliced peach bowl.

Bake for 35-40 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Allow to cool slightly before slicing and serving.

Enjoy!

This month my Bread Baker friends are baking with corn in some form or another. Check out all the lovely recipes they are sharing today.

• Bacon Country Bread with Corn from Karen's Kitchen Stories
• Corn Bread from Sneha's Recipe
• Grits Sandwich Bread from Pastry Chef Online
• Honey Skillet Cornbread from Making Miracles
• Hot Water Cornbread from Palatable Pastime
• Iowa "Corn" Pancakes from A Messy Kitchen
• Polenta Rosemary Garlic Sourdough Bread from Spiceroots
• Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
• Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
• Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
• Studded Golden Cornbread from What Smells So Good?
• Sweet Peach Cornbread from Food Lust People Love
• Yeast Corn Breakfast Bread from Ambrosia

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page.

Pin this Sweet Peach Cornbread!

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