Salmon Loaf
This light, airy baked salmon loaf is an easy, low-cost, pantry meal. Mashed potatoes are still welcome! Dovetailing Tip: Use the salmon you cooked on day 1 in today’s salmon loaf.
Prep time:
Cook time:
Serves: 4
Calories per serving: 341
Ingredients:
Cook time:
Serves: 4
Calories per serving: 341
3 packages (5 ounces each) cooked salmon, drained
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup butter, melted
3 large eggs, separated
2 teaspoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
OLIVE cream SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup chopped pimiento-stuffed olives
Directions:
Preheat the oven to 350°F. In a large bowl, combine the cooked salmon, onion, bread crumbs and melted 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. Editor's Tip: Beating the egg whites will be easier with a hand-held or stand mixer, but if you have the strength to do it by hand, go for it. Fold the egg whites into the salmon mixture.
Spread the salmon mixture evenly into a greased 8x4-inch loaf pan. Place the loaf pan in a larger baking pan. Add 1 inch of hot water to the larger pan and carefully transfer the water bath to the oven.
Bake the salmon loaf until a knife inserted in the center comes out clean, 40 to 45 minutes. Let the baked loaf stand for 10 minutes before slicing. Editor's Tip: To ensure the salmon loaf has baked completely, check with an instant-read thermometer that its internal temperature has reached 145°. After you pull it from the oven, the loaf continues to set, so let it rest to avoid mushy and crumbly slices.
In a small saucepan, melt the butter, stir in the flour until smooth and then gradually add the milk. Bring the sauce to a boil, and cook and stir until thickened, one to two minutes. Stir in the chopped olives and serve the sauce with the salmon loaf. Editor's Tip: The olive cream sauce is a basic white sauce. Start by mixing the roux over medium heat, and then add the milk slowly while whisking constantly to break down the paste. Bump up the heat as needed so the sauce bubbles and thickens as you stir. It will thicken further off the stove.
Source: tasteofhome.com
In a small bowl, beat the egg whites on high speed until stiff peaks form. Editor's Tip: Beating the egg whites will be easier with a hand-held or stand mixer, but if you have the strength to do it by hand, go for it. Fold the egg whites into the salmon mixture.
Spread the salmon mixture evenly into a greased 8x4-inch loaf pan. Place the loaf pan in a larger baking pan. Add 1 inch of hot water to the larger pan and carefully transfer the water bath to the oven.
Bake the salmon loaf until a knife inserted in the center comes out clean, 40 to 45 minutes. Let the baked loaf stand for 10 minutes before slicing. Editor's Tip: To ensure the salmon loaf has baked completely, check with an instant-read thermometer that its internal temperature has reached 145°. After you pull it from the oven, the loaf continues to set, so let it rest to avoid mushy and crumbly slices.
In a small saucepan, melt the butter, stir in the flour until smooth and then gradually add the milk. Bring the sauce to a boil, and cook and stir until thickened, one to two minutes. Stir in the chopped olives and serve the sauce with the salmon loaf. Editor's Tip: The olive cream sauce is a basic white sauce. Start by mixing the roux over medium heat, and then add the milk slowly while whisking constantly to break down the paste. Bump up the heat as needed so the sauce bubbles and thickens as you stir. It will thicken further off the stove.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.