salmon loaf
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
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 cans (15 oz. each) salmon
- 2 - eggs
- 1 1/2 cups liquid (salmon liquid plus milk)
- 3 cups coarse cracker crumbs
- 2-3 tablespoons lemon juice
- 2 tablespoons chopped onion
- 2 tablespoons dry parsley
- 1/4 teaspoon each salt and pepper
How To Make salmon loaf
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Step 1Heat oven to 350 degrees. Grease a loaf pan, 9x5x3"
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Step 2Flake salmon and remove bones and skin.
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Step 3Blend in eggs.
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Step 4Stir in remaining ingredients.
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Step 5Spoon lightly into pan.
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Step 6Bake 45 minutes.
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