Salmon Loaf

This is a quick and basic way to make a meal using things that I usually keep in my pantry. I use a 9 x 5in loaf pan when baking this which makes a short loaf. Use a smaller pan if you want something taller keeping in mind that your baking time will probably increase. In either case, the result is maybe not the most exciting dish, but tastes good and something I can make when low on groceries. It pairs well with tartar sauce.

Timings

Prep: 5 minutes
Cook: 15 minutes
Wait: 25 minutes
Total: 45 minutes

Ingredients

  • 5T butter, divided
  • 1/3C onion, grated
  • 1T parsley, chopped
  • 2 (7 ounce) cans red salmon, drained
  • 1/2C bread crumbs
  • 1t rice wine vinegar
  • 1t lemon juice
  • 1/2t kosher salt
  • 1/4t Worcestershire sauce
  • 3 large eggs, whited and yolks separated

Steps

  1. Place 4T butter in a pan over medium heat until it starts to spit.
  2. Add the onions, parsley, and a pinch of salt. Cook 5 minutes stirring frequently.
  3. Remove the pan from the stove and let cool.
  4. Place salmon in a large mixing bowl and break apart with a fork.
  5. Add the bread crumbs, vinegar, lemon juice, salt, Worcestershire, and egg yolks, and mix well.
  6. Whip the egg yolks until you can form stiff peaks. Gently fold the egg whites into the salmon mixture.
  7. Grease a loaf pan and fill with the salmon mixture. Gently spread the salmon evenly across the pan. Slice the remaining 1T butter into small cubes and place on top of the salmon.
  8. Place the loaf pan in a 325°F / 163°C oven and cook 20 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  9. Let cool for at least 5 minutes before removing from the pan and slicing.

References