Salmon Loaf
Carole Haas
Byerly’s recipe card, from their collection of “comfort foods”.
ingredients
- 1 large can Red Salmon
- 2 cups soft Bread Crumbs
- 1/3 cup minced Onion
- 1/4 cup Milk
- 2 Eggs, slightly beaten
- 3 Tbls. snipped fresh Parsley
- 1 Tbl. Lemon Juice
- 1/2 tsp. dried Dill Weed
- 1/3 tsp. Salt
- 1/8 tsp. Black Pepper
directions
- 1
Drain salmon, reserve 2 tablespoons liquid. Flake salmon in large bowl. Add reserved liquid and remaining ingredients, mix well.
- 2
Pat into well-greased 3-3/4 x 7-1/2 inch loaf pan. Bake in preheated 350 degree oven until knife inserted in center comes out clean... about 50 minutes.
- 3
Remove from oven; let stand 5 minutes. Loosen salmon loaf from sides of pan; remove to serving platter.
notes
serve with creamed peas.
Source: Carole Haas
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