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Salmon Loaf Recipe

Photo by: Taste of Home

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 favorites.

This recipe is:

Healthy

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4 Servings
Prep: 20 min. Bake: 40 min. + standing

Ingredients

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup butter, melted
3 eggs, separated
2 teaspoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
OLIVE CREAM SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup chopped pimiento-stuffed olives

Directions

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 8-in. x 4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. 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 for 1-2 minutes or until thickened. Stir in olives. Serve with salmon loaf. Yield: 4 servings.

Nutritional Analysis: 2 slices salmon loaf with about 1/3 cup sauce equals 476 calories, 33 g fat (15 g saturated fat), 264 mg cholesterol, 1,334 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein.

Salmon Loaf published in Reminisce May/June 2004, p48

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