So, you want to eat healthy but you don’t like fish? Do you like meatloaf but wish it wasn’t made out of red meat? How about Mom’s cooking? Do you like that?
This is the best of all of the above. Go to the store and buy the most expensive canned salmon on the shelf. It might be $.30 or $.40 higher than the next one. It pays and I will tell you why.
This canned salmon recipe is Mom’s. She would cook it during Lent when we were kids. I always use the highest grade of canned salmon because there are less bones and “grey matter” and more of the fillet.
Ingredients:
2 c. canned salmon (1 15oz. can or 2 6oz. cans of skinned and boneless)
1/4 c. butter or melted canola margarine
2 Tbs. flour
3/4 c. milk or skim milk
1 egg
1/2 c. chopped celery
1 c. crushed soda crackers
catsup
Directions:
Choose one of the options - cleaned or clean it yourself
Both of these are an option. One is already cleaned and a little more expensive. You will need to use two cans of the one that is already cleaned. It is the 6 oz. size commonly seen for tuna fish.
2 cups or 1 15 oz. canned salmon – After opening the can of salmon, drain it, put it in a bowl and separate the bones, skin, and grey looking material.
Put in a bowl and remove the bones and grey matter
Sift through and clean it with your fingers until all of the bones and skin are gone
Just put it in your fingers and sift through it, picking out only the pink and the beautiful. This is what helps you get rid of the “fishy” taste and makes the loaf delicious, a meat loaf made out of salmon. This is also why it helps to buy the more expensive can. This is an easy and simple recipe after you sift through the fish above.
The cooked cream sauce is what makes this loaf so light, but it is still healthy for you and full of Omega-3′s.
White sauce:
1/4 c. butter or canola margarine melted
2 T. flour
3/4 c. milk or skim milk
Cream together and stir while boiling until it thickens
Stir sauce while it thickens
Stir while it boils and thickens. Do not let it stand and boil or it will burn.
Add white sauce,1 beaten egg, and 1/2 c. finely chopped celery.
Chop celery in small pieces
Crush 1 c. soda cracker crumbs and add 3/4 cup to bowl (save 1/4 c. of these for topping)
Put about 1/2 sleeve of soda crackers in plastic bag to crush
Roll with rolling pin until crushed
Fold all ingredients together (saving 1/4 cup of cracker crumbs) in a bowl. Do not beat or mix heavily. Folding together with a spoon will keep the salmon loaf light.
Add white sauce to fish, celery, beaten egg and 3/4 c. crackers
Fold ingredients together with spoon
Put in greased casserole dish or 9 X 5 bread pan
Put mixed salmon loaf into casserole dish or bread pan
Finish forming salmon loaf in dish or pan
Top with thin layer of catsup. This will help give the baked salmon loaf a burst of flavor.
Add thin layer of catsup to salmon loaf
Sprinkle 1/4 c. of cracker crumbs on top
Add remaining 1/4 cup of crushed crackers to top of salmon loaf
Bake at 350 deg. for 30 minutes – Inside will be moist when done.
Canned salmon loaf ready to bake in oven
Salmon patties and this canned salmon loaf recipe were our favorite meatless Friday dinners.
Baked canned salmon loaf on a plate ready to eat - delicious
