For the Salmon Loaf:
Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
Remove loaf from pan. Serve with Cucumber-Dill Sauce.
For Cucumber-Dill Sauce:
Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.
For the loaf, mix all loaf ingredients together and bake in a loaf pan at 350 degrees F. for 35 minutes.
For the sauce, add the oil slowly, a small amount at a time; may not use all, with the other sauce ingredients in a bowl.
Serve sauce with the sliced salmon loaf.
s not worth the best salmon you'll ever have. Almost, though. Also
25\u00b0F.
Combine the salmon with the butter.
Add
Drain and flake salmon.
Slightly beat eggs.
Combine rest of ingredients.
Bake in an 8 x 4-inch loaf tin.
If using less of the liquid, make into patties and brown in frying pan.
Bake loaf at 350\u00b0 for 45 minutes.
Remove skin and bones from salmon.
In a skillet saute
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Drain salmon, reserving 2 tablespoons of liquid.
Flake salmon.
Combine with liquid and remaining ingredients.
Mix well. Shape into loaf.
Bake at 350\u00b0 for 45 minutes.
50\u00b0.
Cut the salmon fillet into 4-5 large
Combine all ingredients.
Shape into a loaf in a greased pan.
Drain salmon; remove bones and skin.
Mix with beaten eggs, butter, hot milk and corn flakes.
Season with garlic salt, onion and pepper.
Mix and put in greased pan.
Bake at 375\u00b0 for 30 minutes.
reased wax paper, 1 loaf pan.
Drain salmon. Discard skin and
To make Salmon Loaf: Add milk and breadcrumbs to
Mix together salmon, soup, bread crumbs, eggs, onion and onion juice.
Place in loaf pan.
Bake in a loaf or casserole pan at 325\u00b0 for 45 minutes.
Pour white sauce over salmon loaf and garnish with hard-boiled eggs.
Open can of salmon.
Get all the skin and bones out, then mix salmon and corn together.
Get your bread and break into tiny pieces; put half of it in salmon and corn mix and put other half on top of corn and salmon loaf.
Mix all the other ingredients. Bake on 300\u00b0 for 1/2 hour to 1 hour until it plum back in center.
Mix all ingredients except crescent rolls and eggs.
Roll crescent rolls into one large rectangle, pinching together perforated seams.
Put half of the salmon mixture on top of crescent roll.
Sprinkle with hard-boiled eggs.
Put remaining salmon mixture over eggs.
Bring sides of crescent roll up and over to form a loaf.
Pinch together and place on a baking pan that has been sprayed with cooking spray or on a preheated baking stone.
Bake at 375\u00b0 for 20 to 25 minutes.
Serve with creamed peas over slices of salmon loaf.
Mix all ingredients together, except for 1 cup white sauce and hard-boiled egg, and form a loaf.
Bake at 375\u00b0 for 1 hour.
To the other cup of white sauce, add chopped hard-boiled egg and serve over the Salmon Loaf.
In a skillet, saute celery and onion in oil until tender.
In a bowl, combine the salmon, egg, milk, bread crumbs, salt, pepper and sauted veggies.
Transfer to a greased 6x3x2-inch loaf pan and bake at 350F for 40-45 minutes or until an inserted knife comes out clean.
In a small bowl, combine sauce ingredients. Serve with salmon loaf.
Flake salmon.
Mix with other ingredients.
Bake 1 hour in an oiled pan in 350\u00b0 to 375\u00b0 oven.
Make a Medium White Sauce; add 1 can peas and pour over salmon loaf to serve.
Spray loaf pan with Pam or grease with margarine.
Combine all ingredients and pour into loaf pan.
Cover with aluminum foil. Bake at 350\u00b0 for 1 hour.
(You may wish to remove foil last 15 minutes of baking so that the salmon loaf browns lightly.)