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Baked Salmon Loaf Recipe

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This recipe for Baked Salmon Loaf, by , is from The Hope Legacy 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!

Contributor:  
Contributor:  
Hope Sullivan, Maureen Sullivan Romagnoli

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. canned salmon, red or pink, drained
1 cup bread crumbs (can substitute with any type of bread filler, crumbled crackers, etc.)
2 eggs, well-beaten
cup sour cream (can substitute with cream or evaporated milk)
2 Tbsp. butter, melted
3 Tbsp. onion, finely chopped
1 Tbsp. fresh parsley, chopped
1 tsp. dry dill weed
tsp. salt
ground pepper, to taste

Directions:
Directions:
Preheat oven to 350.
Grease a loaf pan (8 x 4 x 2-inch).
In a medium-sized bowl, flake the salmon, and combine with bread crumbs.
In a separate small bowl, whisk the eggs with the cream and melted butter.
Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt and pepper.
Use a spatula to put the salmon mixture into the loaf pan.
Bake for 45 to 55 minutes or until cooked through.
Serve with lemon wedges.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes; 65 minutes total

 

 

 

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