Salmon Crab Loaf Food

SALMON LOAF

Steps:

• Drain and flake salmon.
• Add all other ingredients and mix lightly.
• Pour mixture into well greased 8"X4" loaf pan.
• Bake at 375 degrees for 40 minutes.

CHEF JOHN'S SALMON LOAF

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.

SALMON LOAF

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.

SALMON CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

CRAB LOAF

Steps:

• Melt soup and add gelatin, stirring till dissolved.
• Cool slightly and add cream cheese, mixing well. Add mayonnaise, green onions, celery and crab meat.
• Pour into mold and set overnight.
• Serve with crackers or vegetables.
• Variations:.
• Use salmon instead of crab meat.
• Add 1/4°C chopped sweet onion (reduce green onion to 2 stalks).

SETTLEMENT COOKBOOK SALMON LOAF

Steps:

• Preheat oven to 350 degrees.
• Heat milk in the microwave or on the stove until hot but not boiling.
• While milk is heating, place salmon in a large mixing bowl, flaking it with a fork. Add bread crumbs, onions, seasonings, eggs and powdered milk. Stir well.
• Add butter to hot milk and stir to melt. Add milk to salmon mixture and stir.
• Spray 1 quart casserole dish with cooking spray, then pour salmon into dish. Place casserole dish in a larger baking dish filled with 1 inch of water.
• Bake for 1 hour.
• Serve topped with white sauce.
• NOTE: This recipe can easily be doubled.

PERFECT SALMON LOAF

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.

SALMON LOAF

Steps:

• 1. Preheat Oven to 350 degrees. Flake and remove bones and skin from salmon. Reserve the liquid from the can. Put flaked salmon in large mixing bowl.
• 2. Stir in cracker crumbs, lemon juice, onion, pepper, salt, pepper, dill and parsley. Mix well.
• 3. Beat eggs, whipping them well with the milk mixture. Blend into salmon mixture.
• 4. Grease a loaf pan and lightly spoon the salmon mixture into the pan. Bake in oven for 45 minutes
• 5. CUCUMBER SAUCE: While salmon loaf is baking, Melt butter over low heat in a heavy saucepan. Using a wooden spoon, blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and starting to bubbly.
• 6. Remove from heat. Stir in milk, stirring constantly until mixture is smooth. Add grated cucumber Bring to a boil stirring constantly. Turn heat to low and simmer for 10 minutes. Serve on top of Salmon Loaf when ready to serve. YUM!!

STARLAC SALMON LOAF

Steps:

• Drain salmon reserving liquid.
• Flake.
• Add crumbs and egg.
• Measure salmon liquid to make 1/2 cup.
• Add powdered milk to liquid; mix.
• Add rest of ingredients and mix.
• Shape into loaf.
• Bake 40 minutes at 350°F; let stand 5 minutes.

SALMON LOAF

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.