A month or two (?) ago I posted the recipe for a wonderful and simple (really!) Salmon Loaf that was so good that we ate it up before I could get a picture of it. LOL. I had used leftover grilled salmon and it was simply... amazing. Well, I made it again last night and I did have to use canned salmon since we didn't have any leftovers but I got pictures this time!
Canned salmon is pretty affordable, you should be able to get it for about a dollar a can on sale. You'll want to remove most of the skin, not because you have to, but because it just looks nicer when the loaf is a pretty, appetizing color (and because, well, I personally think it's gross to eat it... LOL). Remember; the bones are not only good but good for you and are completely edible. However; if you do have a chance to use some leftover salmon from grill from a day or two earlier please do as the flavor is amazing.
Salmon Loaf
1/4 c fresh chopped/minced onion
1 t dried dillweed
1 T butter
1 slightly beaten egg
1/4 - 1/3 c milk or cream
1 c soft bread crumbs
Leftover salmon to equal about 2 cups
*can use 2 cans of salmon
In a microwaveable bowl place the onion, dill and pepper with the pat of butter. Microwave about 2-3 minutes until the onion is tender. Combine the egg, bread crumbs, milk and butter/onion mixture. Add the salmon, breaking it apart as you add it. Mix with your hands for best blending. Shape into a loaf and place in a bread loaf pan (6X3") that has been greased or sprayed with Pam. Bake at 350 for 40 minutes. Broil for a few minutes to crisp up the top if you prefer a slight crust on your salmon loaf.
Top with a white sauce to which you've added a peas and/or some cheese.
Simple White Sauce
2 T butter
1 T flour
1/2 t salt
1/8 t white pepper
1/8 t paprika
3/4 c milk
1 T lemon juice
1/2 c frozen pea's - thawed
Microwave the butter until melted; add the flour and seasonings, then the milk and lemon juice. Microwave 4-5 minutes, stirring after each minute. Add 1/2 cup peas. Stir and serve over salmon.
