Carole requested my recipe for salmon loaf, and I figure if I don’t post it now I’ll forget in my excitement to head out on the road.
I will preface this by saying this is one of those ‘by look and by feel’ recipes, so I’m guessing at the quantities. It’s pretty hard to go wrong with it though. This was the very first thing I ever cooked by myself…I was five at the time.
About 5 slices of whole grain bread, cut into cubes
2 small cans of salmon (about 2 cups) or an equal amount of fresh cooked salmon if you are lucky enough to have it
4 eggs, blended until combined by not foamy
1 onion and a stalk of celery, sauteed in butter until soft but not brown
chopped parsley or cilantro
salt and pepper
Mix altogether and pour in enough milk so that it is moist but not soggy.
Cook in a 350 degree oven for about 20 minutes or until nicely browned.