Serves 8
227 cal · 60 min
Salmon Loaf
Recipe GLPR6ccf6f78affd98
A moist and flavorful salmon loaf made with canned salmon, soft bread crumbs, fresh vegetables, and eggs. This classic comfort food is baked until golden and makes a wholesome dinner that serves eight. The salmon bones are included for added nutrition and help bind the loaf together.
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Ingredients
1 can (16 ounces) salmon, undrained
2 cups soft bread crumbs
1 large onion, finely chopped
1 tablespoon melted margarine
1/4 cup diced celery
1 cup 1% low-fat milk
1 tablespoon fresh lemon juice
1 teaspoon dried parsley
2 large eggs
Directions
Preheat your oven to 325°F. Wash your hands thoroughly with soap and water before beginning.
Open the can of salmon and drain off excess liquid, reserving about 1/4 cup. If desired, remove the skin from the salmon.
In a large mixing bowl, combine the drained salmon with the soft bread crumbs. Gently mash the salmon bones together with the meat using a fork to break them down and distribute throughout.
Add the chopped onion, diced celery, melted margarine, lemon juice, and dried parsley to the salmon mixture. Stir to combine.
In a small bowl, lightly beat the 2 eggs, then add them to the salmon mixture along with the milk. Stir until the mixture is evenly moistened but not runny—it should hold together when pressed.
Lightly oil a 9x5 inch loaf pan. Transfer the salmon mixture into the pan and press gently to level the top.
Bake in the preheated oven for 45 minutes, until the loaf is firm to the touch and a thermometer inserted in the center reads 160°F.
Remove the loaf from the oven and let it rest for 5 minutes. Carefully invert or scoop onto a serving plate and slice. Serve warm.
