In the spirit of Lent, and abstinence of meat on Fridays for some, here is a super simple Salmon Loaf recipe. I love to bake this one and serve over rice for an easy meal.
...and I as was writing this post I saw a recipe in Runners World March 2012 magazine for Mini-Salmon Loaf. Same idea, just "slider" or kid sized!
Enjoy!
Salmon Loaf
Recipe from Grandma Nancy (that woman knows a lot of recipes, I know!)
Oven at 350 degrees
1 lb. can salmon,
drain (Look in the Canned Tuna section!)
1 can cream of
mushroom/celery soup (10 ¾ oz)
1 beaten egg
1 cup dry bread
crumbs (Probably won’t use whole cup)
½ cup chopped
onions
2 teaspoons lemon
juice
1 teaspoon salt
Mix all
ingredients. Depending on how moist/dry you would like the loaf to be, use less bread crumbs the recipe calls for. I like to make it a little more moist so I can reheat the loaf several times without it drying out. Place in greased loaf pan. Bake at 350 degrees for 1 hour.
Mini-Salmon Loafs
(adapted from Runner’s World March 2012)
Oven at 375 degrees
2 x 5 oz. wild
salmon, drained
1 cup frozen
chopped spinach (thawed for cooking)
1 diced red bell
pepper
2 tablespoons
chopped dill
Juice from ½ a
lemon (about 2 tablespoons)
½ cup quick-cook
rolled oats
2 large eggs
Salt & pepper
to taste
Mix all
ingredients. Divide among greased muffin cups. Bake at 375 for 20 minutes.
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