Baked Salmon Loaf
OtherNon-vegetarian3900 min
Forget the meatloaf—mix up this salmon loaf instead for a healthy dose of protein, omega-3 fatty acids, and B vitamins. Because this recipe calls for canned salmon, this dish is a budget-friendly meal—which makes sense, since it stems from Depression-era cooking. At one time, fish was considered a less-expensive but healthy alternative to red meat. Canned salmon can sometimes have bones in it, so pick through the fish before you mix it into the loaf. Serve the salmon loaf alongside a cucumber-dill salad and buttered mashed potatoes for a healthy, homestyle dinner.
Ingredients
- 16 ounces canned salmon (drained)
- 1 1/2 cups soft fresh bread crumbs
- 2 large eggs, beaten
- 1/2 cup light cream (or evaporated milk)
- 2 tablespoons melted butter
- 3 tablespoons onion (finely chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon dry dill weed
- 1/2 teaspoon salt
- Ground black pepper, to taste
Directions
- Gather all the ingredients.
- Grease an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Heat the oven to 350 F.
- Flake the salmon, and combine it with bread crumbs 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 for 45 to 55 minutes or until cooked through.
- Enjoy!
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