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Thursday, 23 January 2014
Salmon Loaf
Topic: Recipes

Sticking with the salmon theme from last post...maybe you didn't have a salmon filet in the freezer, but you have this instead:


 

If so, then why not try this recipe for salmon loaf, made like a meat loaf but with canned salmon instead-- still packed with omega 3 fatty acids, protein, B vitamins and selenium!

 

 Salmon Loaf

(serves 2-3, easily doubled)


Prep a pyrex or glass pan with oil, Preheat oven to 350 degrees.

In a mixing bowl, combine the following:

2 small (7.5 oz) cans of Red Salmon, with the juice, break up the chunks into pieces

1 egg

½ cup each, finely chopped onion and sweet pepper (green, yellow, red or combination)

½ cup breadcrumbs (or corn flake crumbs, if wheat sensitive)

Seasonings: dried dillweed, ground black pepper or lemon pepper.


Mix together and form into a loaf.

Bake at 350 degrees about 45-50 minutes (if doubling, then allow 1 hour.)


Let sit about 5 minutes before cutting and serve with a dipping sauce—your own blend of mayonnaise, lemon juice and dillweed-- (or bottled Ranch or Green Goddess dressing or tartar sauce?)


Posted by Karen at 07:49 CST
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