Salmon Loaf II

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.
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
  • 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
  • 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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