salmon loaf
This is so quick and easy to make. You can also use canned or fresh salmon. It works well with both. Note: If using fresh salmon be sure that you use 1 1/2 cup milk as you dont want the salmon to be dry. This should be moist and tender.
prep time
15 Min
cook time
45 Min
method
Bake
yield
6 to 8 servings
Ingredients
- 2 cans 16 oz red salmon (flake and remove bones and skin)
- 2 large eggs, well beaten
- - liquid from salmon plus milk to make 1 1/2 cups
- 3 cups coarse cracker crumbs
- 2 tablespoons lemon juice
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red pepper
- 1/4 teaspoon salt and pepper each
- pinch dill
- 2 sprigs fresh curly parsley minced
- 1/4 cup finely chopped celery
- CUCUMBER SAUCE
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/2 cup cucumber, grated
- dash cayenne pepper
How To Make salmon loaf
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Step 1Preheat Oven to 350 degrees. Flake and remove bones and skin from salmon. Reserve the liquid from the can. Put flaked salmon in large mixing bowl.
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Step 2Stir in cracker crumbs, lemon juice, onion, pepper, salt, pepper, dill and parsley. Mix well.
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Step 3Beat eggs, whipping them well with the milk mixture. Blend into salmon mixture.
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Step 4Grease a loaf pan and lightly spoon the salmon mixture into the pan. Bake in oven for 45 minutes
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Step 5CUCUMBER SAUCE: While salmon loaf is baking, Melt butter over low heat in a heavy saucepan. Using a wooden spoon, blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and starting to bubbly.
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Step 6Remove from heat. Stir in milk, stirring constantly until mixture is smooth. Add grated cucumber Bring to a boil stirring constantly. Turn heat to low and simmer for 10 minutes. Serve on top of Salmon Loaf when ready to serve. YUM!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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