Basic Best Salmon Loaf
Leave the ground beef in the freezer, and use this delicious recipe that uses not chicken, but fish!
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
canned salmon
|
|
| 2 | cups |
bread crumbs
soft |
|
| ⅓ | cup |
onions
finely minced |
|
| ¼ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
dill weed
|
|
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
canned salmon
|
|
| 473 | ml |
bread crumbs
soft |
|
| 79 | ml |
onions
finely minced |
|
| 59 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
dill weed
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Drain and flake salmon, reserving 2 tablespoons liquid.
Combine flaked salmon and reserved liquid with remaining ingredients.
Place in well-greased 8½ x 8½ x 8½ inch loaf pan or shape into loaf on greased baking pan.
Bake at 350℉ (180℃) for 45 minutes.
