Salmon Loaf II
Salmon Loaf II
This is an excellent tasting salmon loaf. Common ingredients, goes together easily, and my family loved this.
Equipment
- Loaf Pan (5x9 inch)
- Oven
Ingredients
- 2 cans salmon, (15 oz / 420 g can each)
- 2 eggs
- 1½ cups salmon liquid, plus milk to make 1½ cups
- milk, as needed
- 3 cups coarse cracker crumbs, or panko
- 2 tablespoons lemon juice
- ¼ cup onion, finely diced
- ¼ cup red bell pepper, finely diced
- ¼ cup celery, finely diced
- ¼ teaspoon salt
- ¼ teaspoon lemon pepper
- ⅛ teaspoon dried dill
- 2 teaspoons dried parsley
Instructions
- Preheat your oven to 180° C (350° F). Grease a 9 x 5 loaf pan with butter and set it aside.
- Drain the liquid from the salmon cans into a measuring cup. Add milk to measuring cup until you have 1½ cups of liquid.
- Add the drained salmon to a mixing bowl, remove any bones and skin as desired and flake apart the salmon with a fork.
- To the mixing bowl, add all other ingredients, mix into the salmon.
- Pour the mixture into the prepared loaf pan, spread the mixture out and pat it down evenly.
- Bake for 50 minutes.
- Remove and place on a rack for 10 minutes to cool and firm up. Turn out onto a serving tray. Slice, serve, and enjoy.
Notes
I will price this when I get canned salmon again. For now I will say High cost per serving.
Variant: 1. Use fresh salmon that has been steamed and bones and skin removed.
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