Every now and then I have a craving for my mother’s salmon loaf.
If you’re not eating meat for Lent, here’s a delicious meal that you can dress up or dress down or eat as leftovers; very versatile.
Salmon Loaf Ingredients
1 tall can red salmon, drain juice and reserve 1/4 cup
3/4 cup bread crumbs
2 tablespoons chopped onions or onion flakes
1 can cream of mushroom soup or cream of celery soup
1 tablespoon lemon juice
Preheat a lightly greased (or sprayed) 8-by-8-inch baking pan. Flake salmon. Mix all ingredients and pour into the greased pan. Bake 1 hour. Serves 5 or 6.
If you want to get a little fancy, add an easy cucumber dill sauce made with 1/3 cup peeled/seeded/finely chopped cucumber, 1/3 cup low fat sour cream, 1/3 fat free plain yogurt, 2 teaspoons chopped fresh dill, and 1 teaspoon Dijon mustard. Make a few hours in advance to marinate flavors. Spoon over plated salmon loaf and garnish with cherry tomatoes.
Appropriate side dishes would be steamed broccoli and mashed potatoes or brown rice pilaf or potato salad.
If you have leftovers, put a salmon square between your favorite bread or roll and any leftover sauce. Garnish with red onion, lettuce, and tomato. Yum.