Great Salmon Loaf
The large salmon loaf was a welcome change from the usual meat loaf that everyone made to stretch a meal. I still love a lot of baked goods from the time, but this bread is one of my favorites.
- 1 egg, lightly beaten
- ¼ cup chopped celery
- 1 cup of soft breadcrumbs
- 2 cans (213 g / 71/2 oz) salmon (I used wild pink ocean salmon)
- 1 tablespoon of lemon juice
- 1 can (10 fl oz / 284 ml) cream of mushroom soup
- ½ cup chopped onion
- 1 teaspoon of Tabasco sauce
First, preheat the oven to 375 ° F. Grease a 9 X 5 inch loaf pan.
Then, drain the salmon, reserving the liquid. Remove the skin and bones. Salmon flake in a large bowl. Add the breadcrumbs, onion and celery.
In a smaller bowl, combine the soup, egg, lemon juice and Tabasco sauce. Add this soup mixture to the salmon mixture; mix well. Place in the prepared dish.
Bake for 30 minutes, add the reserved salmon liquid (I got ⅓ cup), then continue cooking for another 20 to 30 minutes or until golden brown. Let the salmon bread cool in the pan for 15 minutes, peel it from the sides of the pan and turn it into a plate.
Happy Cooking Time.