Salmon Loaf |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups bread crumbs | 1/2 cup milk | 2 14.75-ounce cans salmon |
| 1 egg, beaten | 1/2 teaspoon salt | 2 teaspoons minced fresh parsley |
| 1 teaspoon tarragon flakes | 2 tablespoons margarine, melted | 1 tablespoon fresh lemon juice |
| 1 | Preheat oven to 375 F. Grease a baking dish. |
| 2 | Soften bread crumbs in milk. Set aside. |
| 3 | Drain salmon and remove skin. Bones may be left in. Place in a large bowl and add softened bread crumbs, eggs, salt, parsley, tarragon, margarine, and lemon juice. Mix together well. |
| 4 | Spoon salmon mixture into baking dish, patting down firmly. |
| 5 | Fill a larger pan with hot water and place the salmon pan into it. |
| 6 | Bake for 40 to 50 minutes, until loaf is firm. |