Hello ZestyCook readers! My name is Marianne, and you can find me over at from french fries to flax seeds. Food has been a passion of mine since I was a little kid, and more recently I’ve really become interested in healthy eating and finding that balance between nutrition and pleasure. I am currently working on a career change, and will be (hopefully) starting my program to become a Registered Dietitian next September.
When Zesty put the call out for some guest posts, I jumped on the chance to share a family favorite recipe with you all. It was featured on my blog a little while back, and I had a few requests for the recipe then. It definitely falls in line with the types of recipes Zesty features on his blog – quick, readily available ingredients, and more specifically – it tastes great.
Can you tell this is one well used recipe around here?
Ingredients
Salmon Loaf (serves 4)
- 2 Cans (213 g) salmon (wild sockeye is preferred, but wild pink salmon is good as well)
- 6 – 7 Soda crackers, crumbled
- 1 Tsp. lemon juice
- 3 Tbsp. milk
- 1 Tbsp. melted butter
- Pepper to taste
- 2 eggs
Method
- Preheat oven to 375 degrees F.
- Mix all ingredients, except eggs.
- Beat eggs until fluffy, then fold into mixture.
- Spread mixture into small loaf pan.
- Bake for 45 min, or until golden and crispy on top.
- ENJOY!
You could definitely jazz up the recipe with other herbs and spices, but we like it as is, with just a sprinkle of lemon juice. The recipe doubles well, and the leftovers make great sandwiches. If you like salmon, you should definitely give it a try!
Zesty Here
Thanks Marianne (from french fries to flax seeds) for introducing me to a new idea! I have never had such a loaf but I know from the ingredients I would love it. I hope everyone has a great Wednesday and be sure to let me know what you think of this creative creation.
Take care
zesty
{ 7 comments… read them below or add one }
Looks yummy!
Enjoy!
Yay! My mom’s salmon loaf is famous
Thanks for the guest post opportunity Zesty!
Sounds lovely! And so simple too!
i tried this tonight–doubled the recipe and added dijon mustard (1 tablesppon)(and a bit of garlic..added 1/4 cup more milk (besides the doubling) and put mixture in lightly oiled cupcake pan—yeild about 10 “cupcakes” great for serving sizes!! great recipe!
I love salmon and this recipe sounds good… BUT I have a phobia of meat in loaf form. It started when I was little and carried on into my adulthood. Oh well!
I missed this on your blog so I’m very glad to see it here. It sounds great! I’d never thought of salmon in a meat loaf although my mom always made salmon patties which I loved as a kid.
I was thinking about making salmon loft the other night, but didn’t get around to it. I’m pretty sure I have the same recipe as you do. This inspires me to make it tonight. Thanks!
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