Salmon Loaf

60 min · Serves 8

Based on a recipe from Wellness Ways Resource Book University of Illinois Extension Service, via USDA MyPlate Kitchen

What goes in

• 1 cancanned salmon
• 2 cupssoft bread crumbs
• 1large onion, chopped
• 14.8 mlmelted margarine
• ¼ cupdiced celery
• 1 cup1% milk
• 14.8 mllemon juice
• 4.9 mldried parsley
• 2large eggs

How to cook it

1. Preheat the oven to 325°F.
2. Drain the canned salmon, discarding the skin if preferred, and crush the bones into the fish flakes.
3. Add the soft bread crumbs, chopped onion, melted margarine, celery, lemon juice, dried parsley, and beaten eggs to the salmon.
4. Gradually stir in the milk until the mixture is thoroughly moistened but not loose or runny.
5. Transfer the mixture into a lightly greased 9x5-inch loaf pan and smooth the top.
6. Bake for 45 minutes until set, then slice and serve.

More Kubbord recipes