I find it handy to have canned salmon in my pantry. Most of the time, I use it to make sandwiches or add them in salads. Last week, I found a new way to use them: this salmon loaf. Like the meatloaf recipe, this salmon loaf recipe uses bread crumbs and egg to bind the ingredients together. But, this recipe is unique in the sense that it uses a can of mushroom soup. I believe that the soup, along with the salmon liquid from the can make this salmon loaf moist and tasty. I am glad everyone enjoyed this delicious salmon loaf, including my husband's co-worker to whom he shared a piece.
Salmon Loaf With Cream Cheese
Turn oven on and set at 350. Break canned salmon up with fork. Mix yolks with mushroom soup, and add to salmon. Then add pepper, oatmeal and lemon juice and onion and mix well. In a large bowl, combine first eight ingredients. Spread on a serving platter and shape into a loaf or ball. Top with sour cream.
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- 2 (213g/71/2 oz) cans salmon (I used Ocean's wild pink salmon)
- 1 cup soft bread crumbs
- 1 (284ml/10 oz fl) can cream of mushroom soup
- 1 egg, slightly beaten
- ½ cup chopped onion
- 1 tbsp lemon juice
- 1 tsp Tabasco sauce
- ¼ cup chopped celery
- Preheat oven to 375°F. Grease a 9X5 inch loaf pan.
- Drain salmon, reserving liquid. Remove skin and bones. Flake salmon in a large bowl. Add bread crumbs, onion and celery.
- In a smaller bowl, combine soup, egg, lemon juice and Tabasco sauce. Add this soup mixture to the salmon mixture; mix well. Place in the prepared pan.
- Bake for 30 minutes, add reserved salmon liquid (I got ⅓ cup) and then continue baking for another 20-30 minutes or until nicely browned. Cool salmon loaf in pan for 15 minutes, loosen from sides of pan and turn into platter.
- Serve and enjoy!
Salmon Cream Cheese Appetizer Recipes
Baked Salmon With Cream Cheese
Smoked Salmon Cream Cheese Dip
Salmon Loaf With Cream Cheese
Turn oven on and set at 350. Break canned salmon up with fork. Mix yolks with mushroom soup, and add to salmon. Then add pepper, oatmeal and lemon juice and onion and mix well. In a large bowl, combine first eight ingredients. Spread on a serving platter and shape into a loaf or ball. Top with sour cream.
Contacts: See all of your Outlook contacts, personal and work. Join meetings or schedule new ones. Check and respond to email, move messages to a folder, and take and attach photos. Even send a quick reply message if you are running late. Blackberry z10 os download. Calendar: Stay in touch with your colleagues, customers and partners wherever you are.
- 2 (213g/71/2 oz) cans salmon (I used Ocean's wild pink salmon)
- 1 cup soft bread crumbs
- 1 (284ml/10 oz fl) can cream of mushroom soup
- 1 egg, slightly beaten
- ½ cup chopped onion
- 1 tbsp lemon juice
- 1 tsp Tabasco sauce
- ¼ cup chopped celery
- Preheat oven to 375°F. Grease a 9X5 inch loaf pan.
- Drain salmon, reserving liquid. Remove skin and bones. Flake salmon in a large bowl. Add bread crumbs, onion and celery.
- In a smaller bowl, combine soup, egg, lemon juice and Tabasco sauce. Add this soup mixture to the salmon mixture; mix well. Place in the prepared pan.
- Bake for 30 minutes, add reserved salmon liquid (I got ⅓ cup) and then continue baking for another 20-30 minutes or until nicely browned. Cool salmon loaf in pan for 15 minutes, loosen from sides of pan and turn into platter.
- Serve and enjoy!
Salmon Cream Cheese Appetizer Recipes
Baked Salmon With Cream Cheese
Smoked Salmon Cream Cheese Dip
Smoked Salmon With Cream Cheese
