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Salmon Loaf

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. —Dorothy Bateman, Carver, Massachusetts
  • Total Time
    Prep: 20 min. Bake: 40 min. + standing
  • Makes
    4 servings

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 large 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 whole 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 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. 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 until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 each: 476 calories, 33g fat (15g saturated fat), 264mg cholesterol, 1334mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 30g protein.

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