SALMON LOAF
Salmon, cracker crumbs, milk, egg and butter, baked into a loaf.
Provided by Gloria
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
- Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
- Bake in a preheated oven for 45 minutes or until done.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 7.7 g, Cholesterol 109.6 mg, Fat 16.1 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 6.2 g, Sodium 536.4 mg, Sugar 1.6 g
CHEF JOHN'S SALMON LOAF
Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
- Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
- Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
- Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
- Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
- Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
- Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 7.9 g, Cholesterol 213.1 mg, Fat 23.4 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 879.9 mg, Sugar 1 g
SALMON LOAF
I saw this recipe and thought of a salmon croquette recipe my husbands grandmother used to make. The taste is similar, but without the deep frying. This loaf had a nice, delicate salmon taste. This would pair nicely with rice and a green veggie for a tasty dinner or luncheon meal. Next time I may add a sauce with this (for...
Provided by Elsie Perrett
Categories Fish
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees. Grease a loaf pan, 9x5x3"
- 2. Flake salmon and remove bones and skin.
- 3. Blend in eggs.
- 4. Stir in remaining ingredients.
- 5. Spoon lightly into pan.
- 6. Bake 45 minutes.
BAKED SALMON LOAF
Steps:
- Gather all the ingredients.
- Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan . Preheat the oven to 350 F.
- Flake the salmon and combine it with breadcrumbs 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 uncovered for 45 to 55 minutes or until cooked through. Enjoy!
Nutrition Facts : Calories 282 kcal, Carbohydrate 21 g, Cholesterol 111 mg, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, Sodium 617 mg, Sugar 3 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
GRANDMA'S SALMON LOAF
This is the closest I could come to the salmon loaf my Grandma used to serve, always with a baked potato, often with a side of broccoli. It works great with reduced fat Ritz crackers (I have tried it out), skim milk, egg substitute and olive oil instead of butter, which brings the saturated fat content WAY down while keeping the flavor and texture.
Provided by Roqxie
Categories < 4 Hours
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain canned salmon liquid into measuring cup. Add milk to total 1 cup.
- Flake salmon and add to milk/salmon liquid.
- Combine with all remaining ingredients and mix lightly.
- Pour mixture 8"X4" loaf pan, either well greased or treated with cooking spray.
- Bake at 375 degrees for 45 minutes to one hour.
- Serve with lemon wedges.
DEE BERGER'S GRANDMOTHER'S SALMON LOAF
We had this at our synagogue's Shabbat Dinner for new members and DH loved it. So, I asked the cook for her recipe and here it is. You can substitute saltine crumbs for the matzo meal. Per Dee do not substitute for "real" sour cream.
Provided by mandabears
Categories Very Low Carbs
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a medium sized bowl, debone salmon and remove skin.
- Drain liquid.
- Add all other ingredients, except sour cream and mix well.
- Fold in sour cream last.
- Spray a loaf pan with cooking spray.
- Spread salmon mixture in pan.
- Smooth out top.
- Bake for 30-45 minutes or until top is slightly brown and knife inserted in center comes out clean.
- Let sit for 5 minutes before slicing.
GRANDMA'S SALMON PATTIES
Steps:
- Drain the salmon and remove the skin and bones.
- In a medium bowl mix remaining ingredients.
- If the mixture seems to wet and another cracker or two.
- Divide mixture into 4 equal parts and form patties.
- Heat butter/oil in a large skillet and cook on both sides until brown.
GRANDMA'S SALMON LOAF
My grandma use to make this when I was growing up , I like to make sandwiches out of it.
Provided by Karla Everett
Categories Fish
Time 40m
Number Of Ingredients 11
Steps:
- 1. Combine all the ingredients and put in a buttered loaf pan. Except bacon.
- 2. Form like a meat loaf.
- 3. Place a slice or two peices of bacon on top.
- 4. Bake in oven @ 350° for 35 minutes.
- 5. Serve Hot but it's good cold too.
PERFECT SALMON LOAF
Salmon loaf which is so economical and tastes so darn good. You can make sandwiches out of any leftovers too.
Provided by Joe Boyle
Categories Main dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Open the salmon can, pour the liquid into a small bowl and place the salmon onto a large plate. Separate the salmon to locate the larger backbone pieces and larger bones. Remove them along with the dark colored skin on the salmon.
- Place the salmon into a large mixing bowl. Use a pastry cutter or fork to break up the salmon into very small pieces.
- Crumble the saltine crackers by hand or in a food processor or in a gallon ziplock bag using a rolling pin and place in the small bowl with the juice from the canned salmon and add the half and half to fully soak the crumbs.
- Saute the onion and celery in a skillet with the butter until slightly softened 3 minutes and add to the salmon.
- Add the soaked cracker crumbs to the salmon and toss with a spoon or spatula until combined well.
- Crack the eggs into the small bowl you used for the crumbs and beat together with a fork and add to the salmon mixture.
- Add the remaining ingredients and mix well.
- Grease a 4" by 8" loaf pan with Crisco, (recommended), or spray well with cooking oil.
- Add1/3 of the salmon into the pan and pack it well into the corners
- Add the remaining salmon and pack it well.
- Place in the oven for 45 mins and the internal temperature is 160°F.
- Remove from the oven, rest for 5 minutes, then turn over onto a serving platter.
- Serve with dill white sauce.
Nutrition Facts : Calories 258 kcal, ServingSize 1 serving
SALMON LOAF
Skip the salmon cakes and make this great salmon loaf for dinner instead!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 °F. Grease a baking sheet and set aside.
- Drain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.
- Flake the salmon with a fork and then mix with the breadcrumbs, onion, milk, dill, eggs, lemon juice, salt and pepper.
- With clean hands, shape into a loaf on the greased baking sheet.
- Bake for 40-50 minutes OR until nicely browned AND reaches an internal temperature of at least 165 °F.
- Let cool for 5 minutes, then slice and serve. Garnish with fresh parsley and lemon wedges. This is excellent with lemon juice squeezed on top!
Nutrition Facts : Calories 158 kcal, Carbohydrate 11 g, Protein 17 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 94 mg, Sodium 580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRANDMOTHER'S SALMON LOAF CASSEROLE
Steps:
- Preheat the oven to 375°F.
- Open and drain the can of salmon. In an 8x8 baking dish, add the salmon. Using a fork, remove all bones.
- In the same dish, add the cream of mushroom soup, egg, rice, water, tarragon, and rice wine vinegar. Mix together until completely incorporated.
- Cook in the oven for 1 hour. The top should brown and it should not jiggle if you shake the dish. Bake a little longer if the mixture is not cooked all the way through.
- Combine mayonnaise, mustard, white vinegar, and dried tarragon.
- Dice pickles and add to sauce. Mix well. Serve on top of salmon loaf with fresh parsley.
Nutrition Facts :
GRANDMA IRENE'S CORN SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.
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NOT GRANDMA'S SALMON LOAF - FRUGAL HAUSFRAU
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Reviews 30Servings 4Cuisine AmericanCategory Fish & Seafood
- In a small bowl, add the crackers, milk and three egg yolks, mix together and set aside to soak as you prepare the rest of the ingredients.
- In a larger bowl, add the salmon and with clean hands or a fork mash and mush to break down the larger pieces. No need to mash to a paste but be thorough. Add and gently mix in onions, butter, lemon juice, parsley, salt and pepper, and the reserved cracker/milk/yolk mixture.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Mix 1/3rd of the egg whites into the salmon mixture to lighten, then gently fold in the remaining egg whites in two additions.
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