SALMON LOAF
A great, different way to serve salmon. Simple and easy to prepare and make, this is a sure hunger and palate pleaser.
Provided by Aric Ross
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
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
SALMON MEATLOAF
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking mold with cooking spray.
- Heat oil in a saucepan over medium heat. Add onion; cook until stir until lightly browned, 6 to 8 minutes. Refrigerate until cooled completely, about 35 minutes.
- Place leeks in a microwave-safe bowl and microwave until wilted, about 3 minutes.
- Combine salmon, 1 cup ketchup, potato, eggs, bread crumbs, salt, pepper, and sugar in a bowl. Mix thoroughly and place in the prepared mold. Coat meatloaf with the remaining ketchup. Scatter bell pepper on top.
- Bake in the preheated oven until top is browned and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 38 g, Cholesterol 119.1 mg, Fat 34.2 g, Fiber 1.6 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 1101.8 mg, Sugar 13.9 g
SALMON MELTS
This recipe celebrates canned wild salmon and the comforting classic of the melt. Bright and tangy, creamy salmon salad sits on top of toasted English muffins, and is topped with white cheddar cheese and slow-roasted tomatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on.
- Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use.
- Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.
SALMON LOAF
During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 476 calories, Fat 33g fat (15g saturated fat), Cholesterol 264mg cholesterol, Sodium 1334mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
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
SALMON MEATLOAF
Steps:
- Drain salmon & remove backbone. Crumble bread slices. Chop onions, green peppers and celery. Mix all ingredients in a bowl.
- Spray a 9 in long x 3 in. wide x 5 in. deep Pyrex dish with oil. Put meatloaf in Pyrex dish.
- Set oven at 425°F and bake for one hour or until done. Enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY SALMON LOAF
This is an old, old recipe from my Aunt Jeanie-Beanie. I loved this one as a kid and my family enjoys it now.
Provided by ratherbeswimmin
Categories Oven
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make Salmon Loaf: Add milk and breadcrumbs to a bowl; stir to combine; set aside.
- In another bowl beat the egg yolks until thick and the color of lemons.
- Add in the breadcrumb mixture, lemon juice, salts, and pepper; stir to combine.
- Add in salmon; stir to combine; set aside.
- In yet, another bowl, beat the egg whites until stiff but not dry; add to the salmon mixture; fold in gently.
- Spoon mixture into a greased 7 1/2 x 3 x 2 inch loaf pan.
- Bake at 400°F for 35 minutes.
- In the meantime, make white sauce: let the butter melt in a saucepan over low heat.
- Add in the flour and stir until smooth.
- Cook for 1 minute while stirring constantly.
- Gradually pour in the milk; cook over medium heat and stir constantly until mixture is thickened and bubbly.
- Add in salt and pepper to taste.
- Cut salmon loaf into slices and serve with white sauce on top.
Nutrition Facts : Calories 342.1, Fat 17.7, SaturatedFat 7.2, Cholesterol 178, Sodium 597.8, Carbohydrate 13.6, Fiber 0.5, Sugar 0.9, Protein 30.6
MINI SALMON LOAF
This nicely textured salmon loaf accompanied by a pleasing dill sauce is perfect for two. "I've made it many, many times," relates Patricia Gould of Canaan, New Hampshire.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small skillet, saute celery and onion in oil until tender. In a large bowl, combine the bread crumbs, egg, milk, salt, pepper and celery mixture. Crumble salmon over mixture and mix well. Transfer to a greased 5-3/4x3x2-in. loaf pan., Bake at 350° for 40-45 minutes or until a thermometer reads 160°. In a small bowl, combine the sauce ingredients. Serve with salmon loaf.
Nutrition Facts : Calories 884 calories, Fat 75g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 1386mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 29g protein.
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