SALMON LOAF
I saw this recipe and thought of a salmon croquette recipe my husbands grandmother used to make. The taste is similar, but without the deep frying. This loaf had a nice, delicate salmon taste. This would pair nicely with rice and a green veggie for a tasty dinner or luncheon meal. Next time I may add a sauce with this (for...
Provided by Elsie Perrett
Categories Fish
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees. Grease a loaf pan, 9x5x3"
- 2. Flake salmon and remove bones and skin.
- 3. Blend in eggs.
- 4. Stir in remaining ingredients.
- 5. Spoon lightly into pan.
- 6. Bake 45 minutes.
SALMON LOAF
During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.
Nutrition Facts : Calories 476 calories, Fat 33g fat (15g saturated fat), Cholesterol 264mg cholesterol, Sodium 1334mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
CHEF JOHN'S SALMON LOAF
Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
- Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
- Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
- Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
- Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
- Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
- Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 7.9 g, Cholesterol 213.1 mg, Fat 23.4 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 879.9 mg, Sugar 1 g
SALMON LOAF
Skip the salmon cakes and make this great salmon loaf for dinner instead!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 °F. Grease a baking sheet and set aside.
- Drain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.
- Flake the salmon with a fork and then mix with the breadcrumbs, onion, milk, dill, eggs, lemon juice, salt and pepper.
- With clean hands, shape into a loaf on the greased baking sheet.
- Bake for 40-50 minutes OR until nicely browned AND reaches an internal temperature of at least 165 °F.
- Let cool for 5 minutes, then slice and serve. Garnish with fresh parsley and lemon wedges. This is excellent with lemon juice squeezed on top!
Nutrition Facts : Calories 158 kcal, Carbohydrate 11 g, Protein 17 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 94 mg, Sodium 580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED SALMON LOAF
Steps:
- Gather all the ingredients.
- Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan . Preheat the oven to 350 F.
- Flake the salmon and combine it with breadcrumbs in a medium-sized bowl.
- In a separate small bowl, whisk the eggs with cream (or milk) and melted butter .
- Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt, and pepper.
- Use a spatula to turn the salmon mixture into the loaf pan.
- Bake uncovered for 45 to 55 minutes or until cooked through. Enjoy!
Nutrition Facts : Calories 282 kcal, Carbohydrate 21 g, Cholesterol 111 mg, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, Sodium 617 mg, Sugar 3 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
SALMON LOAF
Salmon, cracker crumbs, milk, egg and butter, baked into a loaf.
Provided by Gloria
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
- Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
- Bake in a preheated oven for 45 minutes or until done.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 7.7 g, Cholesterol 109.6 mg, Fat 16.1 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 6.2 g, Sodium 536.4 mg, Sugar 1.6 g
BAREFOOT CONTESSA'S SALMON CAKES
Serve with Ina Garten's Mango Chutney; it's delicious! I didn't allow for chill time of over 60 minutes. These are great as appetizers or the entree or we had them for a nice lunch.
Provided by Manami
Categories Lunch/Snacks
Time 1h15m
Yield 10 salmon cakes, 5 serving(s)
Number Of Ingredients 19
Steps:
- Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
- Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
- Add the cooked mixture and mix well.
- Cover and chill in the refrigerator for 30 minutes.
- Shape into salmon cakes, 2 1/2 to 3 ounces each.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
- Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
- Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
- TO COOK SALMON:.
- Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
- Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
- Flake with your hands.
- *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
Nutrition Facts : Calories 214.6, Fat 11.1, SaturatedFat 2.1, Cholesterol 89.4, Sodium 600.4, Carbohydrate 23.1, Fiber 2.4, Sugar 4.9, Protein 6.2
BETTY CROCKER'S SALMON LOAF
A family favorite from way back, the recipe can be found in one of Mom's OLDEST Betty Crocker cookbooks under the title of, "Seafood Loaf." Mom always made it with salmon, and we always cleaned our plates when she made it. What's best is this makes a LOT of loaf for a big family. You can use canned tuna, but our favorite was always canned salmon.
Provided by wyomugs
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain salmon, picking out any bones or skin you find. Let sit to drain well.
- Prepare White Sauce: In saucepan on stove, heat margarine, flour, salt, pepper, and milk. Stir over low heat until slightly thickening. This should be the consistency of a coffee cream.
- Grease 9x5x3 loaf pan. Preheat oven to 350.
- Beat eggs until light fluffy. Add lemon juice.
- Toss together the bread cubes and salmon. Pour egg mixture over and toss gently. Add white sauce and toss gently.
- Add mixture to loaf pan and gently press to fill loaf pan firmly.
- Bake at 350 for 35-45 minutes.
- Before serving, combine soup and water to make a sauce to top loaf.
- You can turn out of loaf pan or serve in pan. Pass around the sauce (in gravy/sauce dish) to pour atop servings. ENJOY!
SALMON LOAF FOR 2
My children are a bit finicky when it comes to eating fish, but when I disguise it in this loaf, they think it's great. My husband, who isn't fussy, loves it, too.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all the ingredients. Press into a greased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 375° for 25-30 minutes or until lightly browned and set.
Nutrition Facts :
SETTLEMENT COOKBOOK SALMON LOAF
When I got my first apartment, my mom gave me her 1954 Settlement Cook Book. The book is well worn, with tape holding it together. This is one of my favorite recipes from the book. We would have it hot for dinner with a white sauce over the top or some Durkee's Sauce on the side. It is also wonderful leftover served cold. This recipe is very mild, so some people may find it bland, but I love it. Already a great source of calcium, I add a little extra powdered milk to make it even more healthy.
Provided by karen
Categories Lunch/Snacks
Time 1h10m
Yield 4 squares, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Heat milk in the microwave or on the stove until hot but not boiling.
- While milk is heating, place salmon in a large mixing bowl, flaking it with a fork. Add bread crumbs, onions, seasonings, eggs and powdered milk. Stir well.
- Add butter to hot milk and stir to melt. Add milk to salmon mixture and stir.
- Spray 1 quart casserole dish with cooking spray, then pour salmon into dish. Place casserole dish in a larger baking dish filled with 1 inch of water.
- Bake for 1 hour.
- Serve topped with white sauce.
- NOTE: This recipe can easily be doubled.
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