Salmon Loaf III

Salmon Loaf III

Favorite Recipes page 270, Amy Hoult, Rochester, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a basic recipe that uses only four ingredients, yet is a delicious salmon loaf for a simple dinner. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Bread Pan

Ingredients
  

  • 1 can salmon, drained, (1 lb / 454 g), Shortcut
  • 2 eggs
  • ½ cup breadcrumbs, Shortcut
  • 1 cup peas, frozen thawed or canned

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a bread pan with butter.
  • Add the drained salmon to a mixing bowl and break up with spoon. Add the eggs and mix together.
  • Mix in the breadcrumbs. Fold in the peas.
  • Pack mixture into the prepared loaf pan.
  • Bake for 30 minutes. Remove to a rack and let cool for 5 minutes.
  • Turn out onto a serving plate and slice, or simply leave in the pan and slice into serving pieces and use two forks to remove each slice. Serve with sides of your choice.

Notes

I will price this if I can locate canned salmon. An option would be to buy frozen salmon and steam that then use as directed in the recipe. For now I will state high cost per serving.
Shortcut: Steamed Salmon (Rice Cooker), Breadcrumbs.

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