Salmon Loaf
Byerly’s recipe card, from their collection of “comfort foods”.
1 large can Red Salmon
2 cups soft Bread Crumbs
⅓ cup minced Onion
¼ cup Milk
2 Eggs, slightly beaten
3 Tbls. snipped fresh Parsley
1 Tbl. Lemon Juice
½ tsp. dried Dill Weed
⅓ tsp. Salt
⅛ tsp. Black Pepper
Drain salmon, reserve 2 tablespoons liquid. Flake salmon in large bowl. Add reserved liquid and remaining ingredients, mix well.
Pat into well-greased 3-¾ x 7-½ inch loaf pan. Bake in preheated 350 degree oven until knife inserted in center comes out clean... about 50 minutes.
Remove from oven; let stand 5 minutes. Loosen salmon loaf from sides of pan; remove to serving platter.
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