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Salmon Loaf |
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Serves: 6
Print this Recipe
Prep Time: 15 minutes (ready in 1 hour 15 minutes) - Yield: 6 servings
1 (14 3/4-ounce) can salmon, drained and flaked, reserving liquid
2 eggs, beaten
2 cups soft bread cubes or 1/3 cup unseasoned dry bread crumbs
2 tablespoons finely chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1 small onion, chopped
2 tablespoons lemon juice
1. Heat oven to 350°F. Generously grease 8x4-inch loaf pan or 8-inch square pan. In large bowl, combine salmon, reserved liquid and all remaining ingredients; mix well. Press in greased loaf pan or form into loaf shape in greased square pan.
2. Bake at 350°F. for 50 to 60 minutes or until loaf is golden brown and knife inserted in center comes out clean. Let stand 5 minutes. Loosen edges and remove from pan. To serve, cut into slices.
TIP: To make ahead, prepare, cover and refrigerate up to 24 hours. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 140 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 95 mg 32% * Sodium: 490 mg 20% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 1 g 2% * Sugars: 1 g * Protein: 15 g * Vitamin A: 6% * Vitamin C: 4% * Calcium: 2% * Iron: 8% * Dietary Exchanges: 1/2 Starch, 2 Lean Meat or 1/2 Carbohydrate, 2 Lean Meat
See Cook's Note: Buying Canned Salmon
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