Salmon Loaf
By
Elsie Perrett
@twiga13
1
This is great with a creamed pea sauce, which is basically a white sauce with peas. I think it is from a old Betty Crocker Cookbook from the 1950's. I have tweaked it to make it mine. I like to serve mashed potatoes with it. (Just an observation: The original recipe calls for 16 oz. cans of salmon. The ones in my pantry are 14.75 oz. Just like everything else, the sizes are getting smaller.)
Blue Ribbon Recipe
Notes from the Test Kitchen:
I saw this recipe and thought of a salmon croquette recipe my husbands grandmother used to make. The taste is similar, but without the deep frying.
This loaf had a nice, delicate salmon taste. This would pair nicely with rice and a green veggie for a tasty dinner or luncheon meal. Next time I may add a sauce with this (for example, thinned down cream of mushroom soup). I will definitely be making this again!
I saw this recipe and thought of a salmon croquette recipe my husbands grandmother used to make. The taste is similar, but without the deep frying.
This loaf had a nice, delicate salmon taste. This would pair nicely with rice and a green veggie for a tasty dinner or luncheon meal. Next time I may add a sauce with this (for example, thinned down cream of mushroom soup). I will definitely be making this again!
Ingredients
- 2 can(s)
- (15 oz. each) salmon
- 2
- eggs
- 1 1/2 c
- liquid (salmon liquid plus milk)
- 3 c
- coarse cracker crumbs
- 2-3 Tbsp
- lemon juice
- 2 Tbsp
- chopped onion
- 2 Tbsp
- dry parsley
- 1/4 tsp
- each salt and pepper
How to Make Salmon Loaf
- 1Heat oven to 350 degrees. Grease a loaf pan, 9x5x3"
- 2Flake salmon and remove bones and skin.
- 3Blend in eggs.
- 4Stir in remaining ingredients.
- 5Spoon lightly into pan.
- 6Bake 45 minutes.
About Salmon Loaf
Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #salmon
