Prep 10 mins
Cook 45 mins
This recipe is for a board request for a Salmon Loaf made without bread crumbs. This one certainly fits the bill and is very simple and easy to prepare.
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 cup milk
- 1 (1 lb) can salmon, reserve juice
- 1 teaspoon salt
- 1 1⁄2 cups cooked rice
- 1⁄3 cup mayonnaise
- 1⁄4 teaspoon celery seed
- 1 -2 tablespoon chopped parsley
- 2 eggs, slightly beaten
- Melt butter and stir in flour.
- Slowly add milk and drained salmon juice, stirring until smoothly thickened.
- Add flaked salmon (skin removed) And remaining ingredients.
- Place mixture in a buttered loaf dish and bake at 350 for 45 minutes.
- Serve with hard cooked eggs or caper sauce.
Really pleased with this one! My family won't try new fish casseroles but they liked this! I even realized that I forgot one ingredient-the mayo- and it still was good. I'm anxious to try it again with all the ingredients!!
5 STARS! This is a very good alternative to the commonly made eggs+salmon+mayo+breadcrubs+seasonings recipes. Although it would be great with red sockeye salmon, I find it a good recipe to liven up the less expensive pink salmon. It also tastes fine when made with brown rice. Finding a healthy substitute for the four would probably achieve what the board request to replace breadcrubs may have been about. A nice thing about this recipe is that it is more a meal in itself than those without the rice.
Very easy to prepare and has a mild flavour so should suit kids who'll eat salmon. Cooking time was spot on and the loaf had an excellent texture. Tasted better hot than cold, and the texture suffered a bit after being in the fridge overnight. I added salt and lots of freshly cracked black pepper and not having any celery seeds subbed dill, so for this reason won't rate it. I served the loaf with caper sauce.