Salmon Loaf IV

Salmon Loaf IV

Favorite Recipes page 270, Margaret Aspin, Midland, 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 really good tasting salmon loaf. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Bread Pan

Ingredients
  

For the Salmon Loaf

  • 1 can salmon, drained, (1 lb / 454 g), Shortcut
  • ½ can condensed cream of mushroom soup, (10.5 oz / 298 g can), Shortcut
  • 1 cup bread crumbs, Shortcut
  • 2 eggs, beaten
  • ½ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 1 tablespoon lemon juice

For the Sauce

  • ½ can condensed cream of mushroom soup
  • cup milk

Instructions
 

  • Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
  • Add all ingredients to a mixing bowl and mix together with a large spoon, breaking up the fish, until well combined, mixture will be soft.
  • Pack the mixture into the prepared loaf pan.
  • Bake for 1 hour or until browned.
  • Just before the loaf is done, prepare the sauce if desired. In a saucepan add the Sauce ingredients and heat on medium, stirring often, until heated through.
  • Cut into slices, serve with sides of your choice, spoon sauce over each slice, enjoy.

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.
Shortcuts: Steamed Salmon (Rice Cooker), Condensed Cream of Mushroom Soup, Bread Crumbs.

Leave a Reply

Recipe Rating




Name
Email
Website