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Salmon Loaf

Salmon Loaf recipe
photo by:kraft
Canned salmon seasoned with parsley, lemon juice and onion is baked in a savory loaf. It’s a great change of pace from traditional meatloaf!
time
prep:
10 min
total:
45 min
servings
total:
6
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what you need

1
cup  fat-free milk
1/2
cup  creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
2
cans  (6 oz. each) boneless skinless pink salmon, drained, flaked
2
 eggs, separated
1/2
cup  finely chopped onion
1/4
cup  chopped fresh parsley
1/2
tsp.  salt
1/2
tsp.  dill weed
1/4
tsp.  pepper
2
Tbsp.  lemon juice

Make It

BRING milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. Return just to boil. Cook 1 to 2 minutes or until very thick, stirring constantly. Remove from heat. Add salmon, 1 of the egg yolks, both egg whites, onion, parsley, salt, dill, pepper and lemon juice; mix well. (Reserve remaining egg yolk for another use.)

SHAPE into loaf in greased shallow baking dish.

BAKE at 375°F for 30 to 35 minutes or until cooked through.

Kraft Kitchens Tips

Jazz It Up
Mix 2 Tbsp. lemon juice and 1 Tbsp. melted margarine or butter. Drizzle over baked Salmon Loaf before slicing to serve.
Substitute
Prepare as directed, using 1 (15-oz.) can drained and flaked boneless skinless pink salmon.
Salmon Cakes
Prepare salmon mixture as directed;shape into 6 patties. Place on lightly greased baking sheet. Bake at 375°F for 20 minutes or until cooked through.
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