Salmon Loaf
“During the Depression, Mom’s tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favourites.” —Dorothy Bateman, Carver, Massachusetts
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 40minutes + standing |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 40minutes + standing |
Ingredients
- 1 can salmon drained, bones and skin removed, 14-3/4 ounces
- 1 small onion finely chopped
- 1/2 cup soft bread crumbs
- 1/4 cup butter melted
- 3 large eggs separated
- 2 tsp lemon juice
- 1 tsp minced fresh parsley
- 1/2 tsp salt
- 1/8 tsp pepper
- Olive Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1-1/2 cups whole milk
- 1/4 cup chopped pimiento-stuffed olives
- 1/4 cup chopped pimiento-stuffed olives
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- In a large bowl, combine the salmon, onion, bread crumbs and 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. Fold into salmon mixture.
- Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the centre comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing.
- Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.
Recipe Notes
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 each: 476 calories, 33g fat (15g saturated fat), 264mg cholesterol, 1334mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 30g protein.
