- Canned Salmon Loaf With Cream Cheese
- Salmon Loaf Recipe With Sauce
- Salmon Cream Cheese Appetizer Recipes
Preheat oven to 350 degrees F (175 degrees C). Step 2 In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Great party dip. I used 8 oz cream cheese, one 6 oz can RED salmon, juice of one lemon and added a little chopped red onion along with the smoked salmon. Best free office software for mac os. A Cook from Austin, TX /. Sep 29, 2011 Fond memories of my mother’s salmon loaf w/macaroni and cheese. She placed the salmon loaf mixture in the loaf pan, top it with prepared mac-n-cheese.Kraft boxed) and turn it out so the mac-n-cheese was on the bottom to serve.
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Drain Salmon, reserve 2 tablespoons liquid; flake. Combine all ingredients. Place in well-greased 8½ by 4½ by 2½ loaf pan or shape into loaf on greased baking pan. Bake at 350 degrees for 45 minutes. For Salmon Patties: Prepare salmon mixture as above. Shape into eight 1- inch thick patties. 1 pound canned salmon 8 ounces cream cheese, softened 1 tablespoon lemon juice 2 teaspoons grated onions 1 teaspoon horseradish 1/4 teaspoon salt 1/4 teaspoon liquid smoke flavoring 1/2 cup chopped pecans 3 tablespoons chopped fresh parsley. Drain and flake the salmon.
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@eslusher
1 If you love Salmon like I do you will love this.The Liquid Smoke really brings out the flavor.
Canned Salmon Loaf With Cream Cheese
★★★★★ 1 vote5
Salmon Loaf Recipe With Sauce
Ingredients
- can salmon
- cream cheese (8 oz)
- dried onion flakes
- liquid smoke flavoring
- dried parsley flakes or 1 cup
- chopped nuts ( any kind you like) i like pecans
How to Make Salmon Loaf
- Drain salom; remove all bones. Add softened cream cheese, onion, and liquid smoke. Form into loaf or ball. Chill in refrigerator until firm. Roll in chopped nuts. Serve with crackers.
About Salmon Loaf
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https://unloniotu.tistory.com/10. I find it handy to have canned salmon in my pantry. Most of the time, I use it to make sandwiches or add them in salads. Last week, I found a new way to use them: this salmon loaf. Like the meatloaf recipe, this salmon loaf recipe uses bread crumbs and egg to bind the ingredients together. But, this recipe is unique in the sense that it uses a can of mushroom soup. I believe that the soup, along with the salmon liquid from the can make this salmon loaf moist and tasty. I am glad everyone enjoyed this delicious salmon loaf, including my husband’s co-worker to whom he shared a piece.
Serves: 4-6 servings
- 2 (213g/71/2 oz) cans salmon (I used Ocean’s wild pink salmon)
- 1 cup soft bread crumbs
- 1 (284ml/10 oz fl) can cream of mushroom soup
- 1 egg, slightly beaten
- ½ cup chopped onion
- 1 tbsp lemon juice
- 1 tsp Tabasco sauce
- ¼ cup chopped celery
- Preheat oven to 375°F. Grease a 9X5 inch loaf pan.
- Drain salmon, reserving liquid. Remove skin and bones. Flake salmon in a large bowl. Add bread crumbs, onion and celery.
- In a smaller bowl, combine soup, egg, lemon juice and Tabasco sauce. Add this soup mixture to the salmon mixture; mix well. Place in the prepared pan.
- Bake for 30 minutes, add reserved salmon liquid (I got ⅓ cup) and then continue baking for another 20-30 minutes or until nicely browned. Cool salmon loaf in pan for 15 minutes, loosen from sides of pan and turn into platter.
- Serve and enjoy!
Recipe source: Jan Smith as featured in “Mary Hill Elementary 25th Anniversary Cookbook”.
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