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Saucy Salmon Loaf

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    Source: www.getcracking.caReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, H, C, D, P
    MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 can (15 oz/426 g) pink salmon, drained (reserve broth)

    2. 2 cups soft bread crumbs (about 3 slices)

    3. 500 mL

    4. 1/4 cup finely chopped onion

    5. 50 mL

    6. 1/3 cup chopped fresh parsley

    7. 75 mL

    8. 3/4 tsp dried tarragon or savory

    9. 3 mL

    10. 3 eggs

    11. 1/4 tsp each salt and pepper

    12. 1 mL

    13. 3/4 cup hot liquid (salmon broth and milk)

    14. 175 mL

    15. Cheese Sauce:

    16. 2 tbsp butter

    17. 2 tbsp all-purpose flour

    18. 30 mL

    19. Salt, dry mustard and cayenne pepper, to taste

    20. 1-1/4 cups milk

    21. 300 mL

    22. 1/2 cup shredded Cheddar or Swiss cheese

    23. 125 mL

    Instructions Jump to Ingredients ↑

    1. In large bowl, flake salmon with a fork, crushing skin and bones. Add bread crumbs, onion, parsley and tarragon. Mix well. Place mixture in well-greased nonstick 8-1/2 x 4-1/2-inch (21 x 12cm) loaf pan.

    2. Beat together eggs, salt and pepper until eggs are just blended. Stir in hot liquid. Pour over salmon mixture in loaf pan. Bake in preheated 350 E F (180 E C) oven for 30 to 35 minutes or until firm. Loosen loaf with a spatula and turn out of pan.

    3. Cheese Sauce: Melt butter in a small saucepan over medium heat. Stir in flour and seasonings. Stir in milk. Cook, stirring constantly, until sauce thickens and comes to a boil. Cook 1 minute longer. Remove from heat. Add cheese and stir until smooth. Serve with salmon loaf.

    4. Suggestions For a complete meal, serve with rice, green beans, rhubarb crisp and milk.

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