Re: [CnD] Salmon Loaf, From Neesie

[Pamela Fairchild via Cookinginthedark]

I never remove the bones from canned salmon either. I need all the calcium I
can get from natural food sources, and those soft bones are a good source
according to many of the recipe books I have seen. I guess if I found a
large enough one I would remove it though.
I'm with you, I don't like mackerel as well as salmon either. I don't know
how to cook it to make it taste good either. But I have not looked for
recipes specifically to use mackerel.

Pamela Fairchild 


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Re: [CnD] Salmon Loaf, From Neesie

[Marilyn Pennington via Cookinginthedark]

I just crush up the bones and go ahead and use it in this recipe.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Dani Pagador via Cookinginthedark
Sent: Wednesday, August 12, 2020 8:10 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Salmon Loaf, From Neesie

No, I eat the bones, too, same with sardines. This recipe looks really good. 
Thanks for it, and all the rest that you share.

On 8/12/20, meward1954--- via Cookinginthedark  
wrote:
> I never take out the bones or anything else from the canned salmon.  
> Am I the only one who eats it all?  I thought I read that many of the 
> nutrients were in the skin and bones.
>
> I used to make recipes like that with canned mackerel.  It is not as 
> expensive.  I don't think it is as good either though.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Marilyn Pennington via Cookinginthedark
> Sent: Wednesday, August 12, 2020 1:03 PM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] Salmon Loaf, From Neesie
>
>   Salmon Loaf, From Neesie
>
>
>
> Preheat oven to 350 degrees F., rack in the middle position
>
>
>
> This recipe is from Stan Kramer's sister Kitty. (When they were 
> growing up, Stan used to tease that she was fated to marry a man named 
> Katz.) Kitty says you can use pink salmon, but the loaf turns out 
> looking a little gray. Red salmon's  more expensive, but it's worth it 
> if you're serving this for company.
>
>
>
> 2 cans red salmon (I used two 14.75-ounce cans)
>
> 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)
>
> 1 cup evaporated milk (or light cream)
>
> 2 beaten eggs (you can just beat them up with a fork)
>
> 1 teaspoon salt
>
> ½ teaspoon pepper
>
> ½ teaspoon onion powder
>
> ½ teaspoon sage
>
> ½ teaspoon ground oregano
>
> ¼ cup melted butter (½ stick
>
> ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce 
> package frozen green peas
>
>
>
> Spray a bread pan with non-stick cooking spray. (The one Kitty uses is 
> glass and the bottom measures 4-inches by 8-inches.) Drain the salmon 
> in a strainer. Prepare it by taking out the bones and removing most of 
> the silver skin. Let it continue to drain while you mix up the rest of 
> the loaf.
>
> In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten 
> eggs, and seasonings. Add the melted butter and dried chopped onions, 
> and mix well.
>
> Add the salmon and the frozen peas, and mix it all up with a big 
> wooden spoon. (You may have to get in there with your hands to make 
> sure it's thoroughly mixed.) Transfer the salmon mixture to the pan 
> you've prepared, filling it to within a half-inch of the top. If you 
> have any salmon mixture left over, shape it into patties, separate the 
> patties with wax paper, stick them in a freezer bag and  pop them in 
> the freezer. They make wonderful salmon patties. Just thaw them and 
> fry them in butter.
>
> Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning 
> too rapidly, tent a piece of aluminum foil over the top.
>
> Let cool for ten minutes and then slice and serve. This is especially 
> good with dill sauce.
>
>
>
> Dill Sauce:
>
> This sauce must be made at least 4 hours in advance (overnight is even
>
> better.)
>
>
>
> 2 Tablespoons heavy cream
>
> ½ cup mayonnaise
>
> 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you 
> can make it with ½ teaspoon dried dill weed, but it won't be as good)
>
>
>
> Mix the cream with the mayonnaise until it's smooth and then mix in 
> the dill. Put the sauce in a small bowl, cover it with plastic wrap, 
> and refrigerate it for at least 4 hours.
>
>
>
> A note from Stan's wife, Lolly: This looks really pretty if you make a 
> double batch of piecrust dough, roll half in an oval for the bottom, 
> and hand-shape the salmon mixture on top of that, leaving 2 inches of 
> dough uncovered around the  outside. Roll out the other half of the 
> dough, drape it over the top, and tuck up the bottom edges, crimping 
> them as you would for a pie. Cut slits in the top and a hole in the 
> center to serve as a vent, then brush the entire surface of  the dough 
> with egg yolk mixed with a bit of water. Bake it the same as you would 
> for a regular salmon loaf and serve it as a "company dish."
>
>
>
> Source Sugar Cookie Murder by Joanne Fluke.  From Neesie
>
>
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradi

Re: [CnD] Salmon Loaf, From Neesie

[Immigrant via Cookinginthedark]

I do eat canned sardines and other small canned fish whole, but I do discard 
large bones from canned salmon.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Dani Pagador via Cookinginthedark
Sent: Wednesday, August 12, 2020 8:10 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Salmon Loaf, From Neesie

No, I eat the bones, too, same with sardines. This recipe looks really good. 
Thanks for it, and all the rest that you share.

On 8/12/20, meward1954--- via Cookinginthedark  
wrote:
> I never take out the bones or anything else from the canned salmon.  
> Am I the only one who eats it all?  I thought I read that many of the 
> nutrients were in the skin and bones.
>
> I used to make recipes like that with canned mackerel.  It is not as 
> expensive.  I don't think it is as good either though.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Marilyn Pennington via Cookinginthedark
> Sent: Wednesday, August 12, 2020 1:03 PM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] Salmon Loaf, From Neesie
>
>   Salmon Loaf, From Neesie
>
>
>
> Preheat oven to 350 degrees F., rack in the middle position
>
>
>
> This recipe is from Stan Kramer's sister Kitty. (When they were 
> growing up, Stan used to tease that she was fated to marry a man named 
> Katz.) Kitty says you can use pink salmon, but the loaf turns out 
> looking a little gray. Red salmon's  more expensive, but it's worth it 
> if you're serving this for company.
>
>
>
> 2 cans red salmon (I used two 14.75-ounce cans)
>
> 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)
>
> 1 cup evaporated milk (or light cream)
>
> 2 beaten eggs (you can just beat them up with a fork)
>
> 1 teaspoon salt
>
> ½ teaspoon pepper
>
> ½ teaspoon onion powder
>
> ½ teaspoon sage
>
> ½ teaspoon ground oregano
>
> ¼ cup melted butter (½ stick
>
> ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce 
> package frozen green peas
>
>
>
> Spray a bread pan with non-stick cooking spray. (The one Kitty uses is 
> glass and the bottom measures 4-inches by 8-inches.) Drain the salmon 
> in a strainer. Prepare it by taking out the bones and removing most of 
> the silver skin. Let it continue to drain while you mix up the rest of 
> the loaf.
>
> In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten 
> eggs, and seasonings. Add the melted butter and dried chopped onions, 
> and mix well.
>
> Add the salmon and the frozen peas, and mix it all up with a big 
> wooden spoon. (You may have to get in there with your hands to make 
> sure it's thoroughly mixed.) Transfer the salmon mixture to the pan 
> you've prepared, filling it to within a half-inch of the top. If you 
> have any salmon mixture left over, shape it into patties, separate the 
> patties with wax paper, stick them in a freezer bag and  pop them in 
> the freezer. They make wonderful salmon patties. Just thaw them and 
> fry them in butter.
>
> Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning 
> too rapidly, tent a piece of aluminum foil over the top.
>
> Let cool for ten minutes and then slice and serve. This is especially 
> good with dill sauce.
>
>
>
> Dill Sauce:
>
> This sauce must be made at least 4 hours in advance (overnight is even
>
> better.)
>
>
>
> 2 Tablespoons heavy cream
>
> ½ cup mayonnaise
>
> 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you 
> can make it with ½ teaspoon dried dill weed, but it won't be as good)
>
>
>
> Mix the cream with the mayonnaise until it's smooth and then mix in 
> the dill. Put the sauce in a small bowl, cover it with plastic wrap, 
> and refrigerate it for at least 4 hours.
>
>
>
> A note from Stan's wife, Lolly: This looks really pretty if you make a 
> double batch of piecrust dough, roll half in an oval for the bottom, 
> and hand-shape the salmon mixture on top of that, leaving 2 inches of 
> dough uncovered around the  outside. Roll out the other half of the 
> dough, drape it over the top, and tuck up the bottom edges, crimping 
> them as you would for a pie. Cut slits in the top and a hole in the 
> center to serve as a vent, then brush the entire surface of  the dough 
> with egg yolk mixed with a bit of water. Bake it the same as you would 
> for a regular salmon loaf and serve it as a "company dish."
>
>
>
> Source Sugar Cookie Murder by Joanne Fluke.  From Neesie
>
>
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradi

Re: [CnD] Salmon Loaf, From Neesie

[Dani Pagador via Cookinginthedark]

No, I eat the bones, too, same with sardines. This recipe looks really
good. Thanks for it, and all the rest that you share.

On 8/12/20, meward1954--- via Cookinginthedark
 wrote:
> I never take out the bones or anything else from the canned salmon.  Am I
> the only one who eats it all?  I thought I read that many of the nutrients
> were in the skin and bones.
>
> I used to make recipes like that with canned mackerel.  It is not as
> expensive.  I don't think it is as good either though.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Wednesday, August 12, 2020 1:03 PM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] Salmon Loaf, From Neesie
>
>   Salmon Loaf, From Neesie
>
>
>
> Preheat oven to 350 degrees F., rack in the middle position
>
>
>
> This recipe is from Stan Kramer's sister Kitty. (When they were growing up,
> Stan used to tease that she was fated to marry a man named Katz.) Kitty
> says
> you can use pink salmon, but the loaf turns out looking a little gray. Red
> salmon's  more expensive, but it's worth it if you're serving this for
> company.
>
>
>
> 2 cans red salmon (I used two 14.75-ounce cans)
>
> 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)
>
> 1 cup evaporated milk (or light cream)
>
> 2 beaten eggs (you can just beat them up with a fork)
>
> 1 teaspoon salt
>
> ½ teaspoon pepper
>
> ½ teaspoon onion powder
>
> ½ teaspoon sage
>
> ½ teaspoon ground oregano
>
> ¼ cup melted butter (½ stick
>
> ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce
> package frozen green peas
>
>
>
> Spray a bread pan with non-stick cooking spray. (The one Kitty uses is
> glass
> and the bottom measures 4-inches by 8-inches.) Drain the salmon in a
> strainer. Prepare it by taking out the bones and removing most of the
> silver
> skin. Let it continue to drain while you mix up the rest of the loaf.
>
> In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs,
> and seasonings. Add the melted butter and dried chopped onions, and mix
> well.
>
> Add the salmon and the frozen peas, and mix it all up with a big wooden
> spoon. (You may have to get in there with your hands to make sure it's
> thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared,
> filling it to within a half-inch of the top. If you have any salmon mixture
> left over, shape it into patties, separate the patties with wax paper,
> stick
> them in a freezer bag and  pop them in the freezer. They make wonderful
> salmon patties. Just thaw them and fry them in butter.
>
> Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too
> rapidly, tent a piece of aluminum foil over the top.
>
> Let cool for ten minutes and then slice and serve. This is especially good
> with dill sauce.
>
>
>
> Dill Sauce:
>
> This sauce must be made at least 4 hours in advance (overnight is even
>
> better.)
>
>
>
> 2 Tablespoons heavy cream
>
> ½ cup mayonnaise
>
> 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can
> make it with ½ teaspoon dried dill weed, but it won't be as good)
>
>
>
> Mix the cream with the mayonnaise until it's smooth and then mix in the
> dill. Put the sauce in a small bowl, cover it with plastic wrap, and
> refrigerate it for at least 4 hours.
>
>
>
> A note from Stan's wife, Lolly: This looks really pretty if you make a
> double batch of piecrust dough, roll half in an oval for the bottom, and
> hand-shape the salmon mixture on top of that, leaving 2 inches of dough
> uncovered around the  outside. Roll out the other half of the dough, drape
> it over the top, and tuck up the bottom edges, crimping them as you would
> for a pie. Cut slits in the top and a hole in the center to serve as a
> vent,
> then brush the entire surface of  the dough with egg yolk mixed with a bit
> of water. Bake it the same as you would for a regular salmon loaf and serve
> it as a "company dish."
>
>
>
> Source Sugar Cookie Murder by Joanne Fluke.  From Neesie
>
>
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Salmon Loaf, From Neesie

[meward1954--- via Cookinginthedark]

I never take out the bones or anything else from the canned salmon.  Am I
the only one who eats it all?  I thought I read that many of the nutrients
were in the skin and bones.

I used to make recipes like that with canned mackerel.  It is not as
expensive.  I don't think it is as good either though.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Wednesday, August 12, 2020 1:03 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] Salmon Loaf, From Neesie

  Salmon Loaf, From Neesie

 

Preheat oven to 350 degrees F., rack in the middle position

 

This recipe is from Stan Kramer's sister Kitty. (When they were growing up,
Stan used to tease that she was fated to marry a man named Katz.) Kitty says
you can use pink salmon, but the loaf turns out looking a little gray. Red
salmon's  more expensive, but it's worth it if you're serving this for
company.

 

2 cans red salmon (I used two 14.75-ounce cans)

1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)

1 cup evaporated milk (or light cream)

2 beaten eggs (you can just beat them up with a fork)

1 teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

½ teaspoon sage

½ teaspoon ground oregano

¼ cup melted butter (½ stick

¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce
package frozen green peas

 

Spray a bread pan with non-stick cooking spray. (The one Kitty uses is glass
and the bottom measures 4-inches by 8-inches.) Drain the salmon in a
strainer. Prepare it by taking out the bones and removing most of the silver
skin. Let it continue to drain while you mix up the rest of the loaf.

In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs,
and seasonings. Add the melted butter and dried chopped onions, and mix
well.

Add the salmon and the frozen peas, and mix it all up with a big wooden
spoon. (You may have to get in there with your hands to make sure it's
thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared,
filling it to within a half-inch of the top. If you have any salmon mixture
left over, shape it into patties, separate the patties with wax paper, stick
them in a freezer bag and  pop them in the freezer. They make wonderful
salmon patties. Just thaw them and fry them in butter.

Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too
rapidly, tent a piece of aluminum foil over the top.

Let cool for ten minutes and then slice and serve. This is especially good
with dill sauce.

 

Dill Sauce:

This sauce must be made at least 4 hours in advance (overnight is even

better.)

 

2 Tablespoons heavy cream

½ cup mayonnaise

1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can
make it with ½ teaspoon dried dill weed, but it won't be as good)

 

Mix the cream with the mayonnaise until it's smooth and then mix in the
dill. Put the sauce in a small bowl, cover it with plastic wrap, and
refrigerate it for at least 4 hours.

 

A note from Stan's wife, Lolly: This looks really pretty if you make a
double batch of piecrust dough, roll half in an oval for the bottom, and
hand-shape the salmon mixture on top of that, leaving 2 inches of dough
uncovered around the  outside. Roll out the other half of the dough, drape
it over the top, and tuck up the bottom edges, crimping them as you would
for a pie. Cut slits in the top and a hole in the center to serve as a vent,
then brush the entire surface of  the dough with egg yolk mixed with a bit
of water. Bake it the same as you would for a regular salmon loaf and serve
it as a "company dish."

 

Source Sugar Cookie Murder by Joanne Fluke.  From Neesie

 

 

 

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[CnD] Salmon Loaf, From Neesie

[Marilyn Pennington via Cookinginthedark]

  Salmon Loaf, From Neesie

 

Preheat oven to 350 degrees F., rack in the middle position

 

This recipe is from Stan Kramer's sister Kitty. (When they were growing up,
Stan used to tease that she was fated to marry a man named Katz.) Kitty says
you can use pink salmon, but the loaf turns out looking a little gray. Red
salmon's  more expensive, but it's worth it if you're serving this for
company.

 

2 cans red salmon (I used two 14.75-ounce cans)

1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)

1 cup evaporated milk (or light cream)

2 beaten eggs (you can just beat them up with a fork)

1 teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

½ teaspoon sage

½ teaspoon ground oregano

¼ cup melted butter (½ stick

¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce
package frozen green peas

 

Spray a bread pan with non-stick cooking spray. (The one Kitty uses is glass
and the bottom measures 4-inches by 8-inches.) Drain the salmon in a
strainer. Prepare it by taking out the bones and removing most of the silver
skin. Let it continue to drain while you mix up the rest of the loaf.

In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs,
and seasonings. Add the melted butter and dried chopped onions, and mix
well.

Add the salmon and the frozen peas, and mix it all up with a big wooden
spoon. (You may have to get in there with your hands to make sure it's
thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared,
filling it to within a half-inch of the top. If you have any salmon mixture
left over, shape it into patties, separate the patties with wax paper, stick
them in a freezer bag and  pop them in the freezer. They make wonderful
salmon patties. Just thaw them and fry them in butter.

Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too
rapidly, tent a piece of aluminum foil over the top.

Let cool for ten minutes and then slice and serve. This is especially good
with dill sauce.

 

Dill Sauce:

This sauce must be made at least 4 hours in advance (overnight is even

better.)

 

2 Tablespoons heavy cream

½ cup mayonnaise

1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can
make it with ½ teaspoon dried dill weed, but it won't be as good)

 

Mix the cream with the mayonnaise until it's smooth and then mix in the
dill. Put the sauce in a small bowl, cover it with plastic wrap, and
refrigerate it for at least 4 hours.

 

A note from Stan's wife, Lolly: This looks really pretty if you make a
double batch of piecrust dough, roll half in an oval for the bottom, and
hand-shape the salmon mixture on top of that, leaving 2 inches of dough
uncovered around the  outside. Roll out the other half of the dough, drape
it over the top, and tuck up the bottom edges, crimping them as you would
for a pie. Cut slits in the top and a hole in the center to serve as a vent,
then brush the entire surface of  the dough with egg yolk mixed with a bit
of water. Bake it the same as you would for a regular salmon loaf and serve
it as a "company dish."

 

Source Sugar Cookie Murder by Joanne Fluke.  From Neesie

 

 

 

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[CnD] SALMON LOAF, FROM COLUMBUS DISPATCH

[Marilyn Pennington via Cookinginthedark]

I really like this recipe.

 

SALMON LOAF, FROM COLUMBUS DISPATCH

 

submitted by Betty G. 

1 (16-oz.) can salmon, drained 

1 (4-oz.) can mushroom pieces, drained 

1 1/2 cups fresh bread crumbs 

2 eggs, beaten

1 c. grated cheese 

1 TB.  lemon juice 

1 TB. minced onion 

1 (10-oz.) pkg frozen peas, thawed 

  Flake the fish in a bowl, removing the bones.

Add the remaining ingredients except for the peas. Mix thoroughly. Place in
a lightly greased

Crock-Pot;  shape into a rounded loaf. Cover;

cook on low for 4 to 5 hrs. Add the peas around loaf during the last hour.
Enjoy.  From Delma

 

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Re: [CnD] Salmon Loaf

[ellen telker via Cookinginthedark]

Here's one I found in my recipe folder that someone on the list must have 
submitted at one time.  I haven't actually made it, but it sounds good, and 
it would give you some ideas of things to add to the basic recipe Susie 
sent.


SALMON - DILL LOAF

1 14 ounce can salmon

6 oz.  drained, canned water chestnuts, diced

1 egg, beaten

1/2 c.  each diced celery & onion or scallions (green onions)

1/3 c.  plus 2 tsp.  ketchup

1 tsp.  chopped fresh dill or 1/4 tsp.  dried

1/4 tsp.  each pepper & Worcestershire sauce

Dash of hot sauce (opt.)

4 lemon or lime wedges



Preheat oven to 350 degrees.  In large bowl combine all ingredients except
lemon (or lime) wedges.  Spray baking sheet with nonstick cooking spray; 
turn

salmon

mixture out onto sheet and shape into loaf.  Bake until top of loaf is
lightly browned, 35 to 45 minutes.  Serve warm or let cool, then cover and
refrigerate

until chilled.  Slice loaf and serve with lemon or lime wedges.



Makes 4 servings.

- Original Message - 
From: "Kimber Gardner via Cookinginthedark" <cookinginthedark@acbradio.org>

To: <cookinginthedark@acbradio.org>
Cc: "Kimber Gardner" <kimbersinbox1...@gmail.com>
Sent: Tuesday, March 29, 2016 3:09 PM
Subject: Re: [CnD] Salmon Loaf



It's no more difficult than meatloaf, though it's probably the least
appealing way to prepare salmon. Why not get a fillet or salmon steak?
Throw that baby in the oven with some lemon and maybe dill and you are
ready to rock 'n' roll.


On 3/29/16, Tom via Cookinginthedark <cookinginthedark@acbradio.org> 
wrote:

Hello,



Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm
having a friend over who can't eat beef but who likes salmon.

Is it easy to do one?

Thanks much.

Tom



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--
Kimberly
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Re: [CnD] Salmon Loaf

[Susie Stageberg via Cookinginthedark]

Tom,

Here is a very basic salmon loaf that I found at 

www.allrecipes.com

This has been a good site for me for finding recipes, but today I note that 
there seem to be more ads and other clutter. There are other recipe sites, some 
easier to use than others; sometimes a simple Google search, such as 

"salmon loaf" + recipe

Will  yield lots of useful results. Note the punctuation.  

Anyway, here's the salmon loaf. I'd add some lemon juice at least to this.

Basic Salmon Loaf

1 (14.75 ounce) can salmon, undrained   
1/2 cup crushed saltine crackers   
1/2 cup milk  
1 egg, beaten   
salt and pepper to taste   
2 tablespoons melted butter  
Directions 
Prep
5 m 

Cook
45 m 

Ready In
50 m 
1
Preheat oven to 350 degrees F (175 degrees C).

2
In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, 
and melted butter. Mix thoroughly.

3
Press the salmon mixture into a lightly greased 9x5 inch loaf pan.

4
Bake in a preheated oven for 45 minutes or until done.

Susie


 


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-Original Message-
From: Tom via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 29, 2016 2:01 PM
To: cookinginthedark@acbradio.org
Cc: Tom
Subject: [CnD] Salmon Loaf

Hello,

 

Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm having a 
friend over who can't eat beef but who likes salmon.

Is it easy to do one?

Thanks much.

Tom

 

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Re: [CnD] Salmon Loaf

[Kimber Gardner via Cookinginthedark]

It's no more difficult than meatloaf, though it's probably the least
appealing way to prepare salmon. Why not get a fillet or salmon steak?
Throw that baby in the oven with some lemon and maybe dill and you are
ready to rock 'n' roll.


On 3/29/16, Tom via Cookinginthedark  wrote:
> Hello,
>
>
>
> Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm
> having a friend over who can't eat beef but who likes salmon.
>
> Is it easy to do one?
>
> Thanks much.
>
> Tom
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


-- 
Kimberly
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[CnD] Salmon Loaf

[Tom via Cookinginthedark]

Hello,

 

Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm
having a friend over who can't eat beef but who likes salmon.

Is it easy to do one?

Thanks much.

Tom

 

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Cookinginthedark@acbradio.org
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