Slow Cooker Salmon Loaf
As a stay-at-home mom with two small children, I'm always looking for quick, easy recipes that can be prepared ahead of time. I also don't like to heat up my oven during our hot Georgia summers. I adapted this recipe from one I found in an old slow-cooker book of my grandma's. I serve it with macaroni and cheese and pinto beans.
-Kelly Ritter, Douglasville, Georgia
6 ServingsPrep: 10 min. Cook: 4 hours
- 2 Eggland's Best 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.
Nutritional Facts: 1 serving (1 slice) equals 258 calories, 12 g fat (4 g saturated fat), 112 mg cholesterol, 1,035 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.