Salmon-Spinach Loaf
This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes.
Yield
4 servingsPrep
10 minCook
60 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
canned salmon
1 large can |
|
| ¾ | pound |
spinach
fresh |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
onions
grated |
|
| 10 ¾ | ounces |
cream of mushroom soup
condensed, 1 can |
|
| 1 | cup |
corn flakes
uncrushed |
|
| ¼ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
canned salmon
1 large can |
|
| 340.2 | g |
spinach
fresh |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
onions
grated |
|
| 310.7 | ml/g |
cream of mushroom soup
condensed, 1 can |
|
| 237 | ml |
corn flakes
uncrushed |
|
| 59 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 350℉ (180℃).
Rinse spinach thoroughly.
Cook spinach with a small amount of water for 5 to 10 minutes, or until tender.
Discard cooking water.
Clean salmon as desired and drain excess liquid.
Place salmon, spinach, eggs, undiluted soup, cornflakes, flour and onion in large mixing bowl.
Beat with electric mixer at medium speed for about three minutes or until ingredients are chopped and mixture is blended.
Stop to scrape bowl and beaters as needed.
Grease a 9x5x2½-inch loaf pan and pack the mixture in.
Bake for 40 to 50 minutes or until set and lightly browned.
Cool slightly before serving.
Do not try to unmold; serve directly from baking pan.
The finished loaf will have the consistency of spoonbread.
NOTES: You can substitute concentrated dried cream-of-mushroom soup for canned condensed soup, or use a thick flavored white sauce.
