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Let stand for 10 minutes before slicing. Transfer to a greased 8x4-in. Salmon Loaf Recipe photo by Taste of Home. There’s a reason we put best in the name. Serve with salmon loaf. Grease an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Step 3 We loved the olive sause! In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. The flavor was wonderful. loaf pan. Meanwhile, in a small saucepan, melt the butter. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Excellent, Loved this recipe...used 2 cans of salmon, and put dill in the sauce....I will recommend this to my friends and family.L. Stir in olives. I was very impressed. As in your photo, served with lemon wedge and dill. In a small bowl, beat the egg whites on high speed until stiff peaks form. Without the sauce...you are missing out. Add 1 in. It takes a long time to get it to where it starts to thicken, but sooooo worth it! This will be on my menu at least once a month for sure. Place in a larger baking pan. of hot water to larger pan. Transfer to a greased 8x4-in. I'm always looking for another recipe for Salmon (fresh or canned, I love it!) This tasted okay, but the loaf wasn't very...loaf-like. Stir in the egg yolks, lemon juice, parsley, salt and pepper. I used fresh Salmon for this recipe. Also, I hated to throw out the liquid from the can of salmon so I measured it and added enough milk to equal the 1 1/2 cups total liquid the sauce recipe called for. Preheat oven to 350 degrees F (175 degrees C). Though cooked through, it was not really held together well. Make it even more epic with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce. loaf pan. Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 can (14-3/4 ounces) salmon, drained, bones and skin removed. Wonderful ! Advertisement Step 2 Taste of Home is America's #1 cooking magazine. Mix thoroughly. Add pepper and you are ready to go. Drain salmon and reserve 2 tablespoons liquid. I can take it or leave it, but this is an excellent, tasty, loaf. In a small bowl, beat the egg whites on high speed until stiff peaks form. Directions In a large bowl, combine the salmon, onion, bread crumbs and butter. 1 can (14.75 oz) Salmon, drained and flaked (remove skin & bones as desired) Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon … By using our website you consent to all cookies in accordance with our Privacy Policy Accept Disagree, Hungry for more? Loved the sauce too. Directions Step 1 In a large bowl, combine the salmon, onion, bread crumbs and butter. I am not a great fan of salmon. All rights reserved, This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our, 1 can (14.75 oz) Salmon, drained and flaked (remove skin & bones as desired). Heat the oven to 350 F. Alexander Toronto, ON. Sign up for our newsletter to keep the Seafood Love flowing, This website uses cookies to improve user experience. Fold into salmon mixture. There wasn't a temperature given for the sauce and I started out on medium (electric) and it was taking forever so I kicked it up to medium high. I made the salmon exactly to directions except I sprinkled some dill into the mix because you can't go wrong with dill and fish IMHO. Be the patient one in the family and let this rest or it is mushy. and ran across this today. Combine salmon, reserved liquid, bread crumbs, onion, milk, eggs, parsley, lemon juice, dill weed and black pepper. May try cooking it without the water bath next time. The Spruce Moist, light and tasty. Place mixture in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Press the salmon mixture into a lightly greased 9x5 inch loaf pan… Fold into salmon mixture. This was so very good. Stir in flour until smooth; gradually add milk. The taste was to die for. During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I used half butter and half olive oil and added a dab of French mustard, horseradish and dill to the Olive cream sauce. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites.

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