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Fraser River Salmon Loaf Recipe

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This recipe for Fraser River Salmon Loaf is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups Pako Bread Crumbs (Pako is a Japanese brand used for tempura, any fine bread crumbs will work).
1/2 cup milk or soy milk
2 Cans of salmon or 1 pint of home canned salmon
1/2 cup finely diced celery and leeks
2 eggs slightly beaten
1 Lemon
1/4 tsp. each salt, pepper, paprika,cayenne
Directions:
Directions:
In large bowls soak the bread crumbs and milk. Crumble in the salmon with juices. Stir in celery, leeks, eggs, lemon juice, salt, pepper, paprika, and cayenne. Pack firmly into a greased bread loaf pan. Set in a larger pan of hot water. Bake at 350º for 40 minutes or until golden brown. Remove from oven and tent with aluminum foil for 5 minutes before slicing.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Named for the Summer 2010 record Fraser River Salmon run. This is one of those dishes that works when there is nothing else in the house to eat. It is great with rice or a salad. It is fantastic as a left-over sandwich fixing.

 

 

 

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