Salmon Loaf II
July 28, 2019 Lee
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Salmon Loaf II

Adapted from an internet recipe.
This is an excellent tasting salmon loaf. Common ingredients, goes together easily, and my family loved this.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

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.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon

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