- 2 large eggs, lightly beaten
- 2 cups seasoned stuffing croutons
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground mustard
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- Cut three 20-in. x 3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray.
- In a large bowl, combine the first five ingredients. Add salmon and mix well. Gently shape mixture into a round loaf. Place in the center of the strips.
- Cover and cook on low for 4-6 hours or until a thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Slow Cooker Salmon Loaf
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"My husband and I LOVE salmon in any form but we do not LOVE this recipe. Because it was so dry, I quickly made a cheesy lemony sauce to dress it up but it was still ho-hum."
"Great weeknight recipe! I added some diced onions and mushrooms, and a dash of pepper. Nice change of pace."
"I used the stove top stuffing mix and cooked it 5 hours."
"A simple, simply delightful meal with no effort! The left overs are great (if there are any) I put them in the food processor for a quick spin, halved a nice green pepper, gave it a minute or two in the micro and stuffed the pepper. Warmed it up in the micro for dinner a few hours later. With a nice glass of white wine and a salid it was delicious! Who could ask for any thing more? Thank you!"
"very good and simple, for added flavour, after three hours i put a can of cream of celery soup over top and cook 1 more hour."