Salmon Loaf
"Easy and Healthy
I use "No salt added salmon". and Sage can be used if Poultry Seasoning is not available."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 1⁄4 cup egg substitute, ie, Break Free Eggs
- 1 (7 1/2 ounce) can pink salmon, do not drain
- 1⁄3 cup skim milk
- 3⁄4 cup dry breadcrumbs
- 2 teaspoons lemon juice
- 2 teaspoons onions, chopped
- 1⁄2 teaspoon hot pepper sauce
- 1 dash poultry seasoning
directions
- Heat oven to 350F.
- Use non-stick Baker's Secret pan or grease small loaf pan.
- Blend egg into flaked salmon.
- Stir in remaining ingredients.
- Spoon lightly into pan.
- Bake 45 minutes until top is golden and crisp.
- Serve garnished with lemon wedges and parsley sprigs.
- Pass dill sauce or egg sauce, if desired.
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Reviews
-
We're trying to eat more omega 3's and this fit the bill perfectly. We don't like the taste of salmon and there was enough other flavors in this loaf that it worked for us. I used 1 egg and added some Mexican seasoning also. Will make this one again. -
Very good, and very simple. I wish I had added the extra egg as noted by the previous reviewer since the loaf wasn't quite as moist as I would have liked. With that addition, it could possibly make it a 5 star. The addition of the the poultry seasoning provided a sublte but interesting twist. It was great topped with creamed peas and a side of squash casserole. It's a keeper, and I'm sure I'll come back to it again. Thanks for posting! -
This is a good recipe. I used 2 whole eggs, toasted 2 pieces of toast and crumbled for breadcrumbs, used soymilk in place of skim milk, and added a little minced garlic. It turned out really well, and served the two of us for dinner with enough for me for lunch the next day. It was quick and easy, thank you. -
This is wonderful!!! I had to make some changes due to what I had on hand. First..I doubled the recipe...used whole eggs and whole milk. But when I make this again...I will use the egg substitute and skim milk. I also made them in a mini loaf pan...which yielded 6 loaves. My family just loved it. Thank you for sharing the great recipe!
Tweaks
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This is a good recipe. I used 2 whole eggs, toasted 2 pieces of toast and crumbled for breadcrumbs, used soymilk in place of skim milk, and added a little minced garlic. It turned out really well, and served the two of us for dinner with enough for me for lunch the next day. It was quick and easy, thank you.
RECIPE SUBMITTED BY
I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful.
<br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise.
<br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent.
<br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public.
<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>
