I’m a great fan of salmon, cooked, or not, any which
way. Bill, not so much, which
makes me come up with different methods of cooking it.
OK, so it’s not a pretty thing coming out of the can and
doesn’t look much better cooked.
It’s because of that slimy gray skin and freaky-looking bones…
Before Bill eyes those bones and aims for the garbage, I
devour them. For that reason, growing
up, I made a point of being in the kitchen when Mom was opening a can.
The bones soften up when cooked and are a good source of
calcium. And you won’t notice the
skin after it’s cooked. If it
bothers you, your cat or dog will love it.
This makes for a simple, easy, inexpensive meal. It’s a salmon loaf that’s healthy, and
makes a good sandwich leftover also!
Salmon-dill Loaf
Ingredients:
15-ounces can salmon, drained with skin removed
6 ounces can water chestnuts, drained and diced
1 egg, beaten
½ cup celery, diced
½ cup Vidalia onion, diced
¼ cup ketchup
½ teaspoon dried dill
1 teaspoon Worcestershire sauce
½ teaspoon seasoned pepper
2-3 dashes hot sauce, optional
4 Lemon wedges
Method:
Preheat oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray.
Combine all ingredients, except lemon wedges, in a large
bowl.
Transfer mixture to baking sheet, and form a loaf.
Bake until top is lightly browned, about 35-45 minutes.
Serve with lemon wedges.
ENJOY!
We are salmon fans here. Thanks for sharing this recipe!
ReplyDeleteYou're welcome, Nellie!
DeleteI have a confession! First, my mother did a salmon loaf that was very similar to yours. I loved it. Then some year's back, I became a culinary snob! It's true! I took her recipe and made it using fresh salmon that I poached in a carefully prepared court bouillon. Guess what?
ReplyDeleteHer recipe with the canned salmon was better. Now there's almost always a can or two of salmon in the pantry. I have abandoned my snobbish ways in the kitchen.
Best,
Bonnie
Too funny, Bonnie! I'm sure I've been guilty of that a time or two. Guess that proves that sometimes the plain old-fashioned way is best! Have a good week!
DeletePam, We like salmon patties but we've never tried to make a salmon loaf. Thanks for the idea! I know that my better half will experiment with this one... 65 degrees here in east Tennessee today. I mowed for probably the last time until late March. Take Care, Big Daddy Dave
ReplyDeleteAre you rubbing that in, Dave? It's all of 19 degrees here this afternoon, and that is as high as it will go this day. Enjoy your warm weather!
DeleteI've never had this but sounds very good.
ReplyDeleteWe all need more salmon and this sounds great. Dill is great with salmon!
ReplyDeleteIt sounds very good, and I love salmon, so thank you so much for sharing.
ReplyDeleteSalmon is one of my favs. It does look very odd in the can....but it sure is some tasty stuff. I like this recipe..sounds delish!!
ReplyDeleteLove salmon.
ReplyDeleteI love salmon, therefore this loaf sounds and looks delicious Pam...thanks for the inspiration!
ReplyDeleteEnjoy your week :)
We love salmon Pam!
ReplyDeleteAnd this plate look amazing!
xo
I am right there with you, Pam. I grew up with canned salmon since the fresh for rarely available. Would love to sit at your table for this dish.
ReplyDeleteI am always looking for quick and delicious salmon recipes. I used to love Salmon patties as a kid:)
ReplyDeleteI'm a big salmon fan and it sure is nice to have a can on hand for easy recipes such as this one.
ReplyDeleteSam
My mother always used canned salmon also so I got used to snatching a few of the bones too. Sometimes I'll poach my own fresh salmon for recipes like this. It sounds really good!
ReplyDeleteDear Pam, I would certainly enjoy this. I hope all is well. xo Catherine
ReplyDeleteI haven't tried salmon loaf! But it looks so yummy!
ReplyDeleteWe make a salmon dip with canned salmon. Works perfectly,and has such great flavor. And I'll bet this loaf is wonderful, too. Love the recipe! Thanks.
ReplyDeleteThis looks good! Would be great as a sandwich filling for white breads!
ReplyDeleteI love canned tuna and salmon! :)