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.
serves6 to 8 servings
prep time15 Min
cook time45 Min
16 oz red salmon (flake and remove bones and skin)
eggs, well beaten
liquid from salmon plus milk to make 1 1/2 cups
coarse cracker crumbs
finely chopped onion
finely chopped red pepper
salt and pepper each
fresh curly parsley minced
finely chopped celery
How To Make
Preheat 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.
Stir in cracker crumbs, lemon juice, onion, pepper, salt, pepper, dill and parsley.
Beat eggs, whipping them well with the milk mixture.
Blend into salmon mixture.
Grease a loaf pan and lightly spoon the salmon mixture into the pan.
Bake in oven for 45 minutes
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.
Remove 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.
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