Many years ago my Grannie would make a Salmon loaf with a sauce over it. I love salmon cooked many ways. I have several large cans of alaskan salmon.
Any personal recipes to share?
Oh....please don't waste that good alaskan salmon on salmon loaf with sauce!
My mother would make that, salmon miced with bread crumbs eggs and a quick white sauce....then served with a cream sauce with peas....EWW! Needed onions, needed some lemon and celery.
If I had those cans of Alaskan salmon I would dump it out on a plate with some lemon wedges and just eat it!
Some things are so wonderful you shouldn't mess with them...and fresh canned alaska salmon is one.
Since you asked for a Salmon Loaf recipe, here is the one my Mother used to make for us:
Mom's Salmon Loaf
1can salmon(leave juice in,flake and remove skin & bones)
1c bread crumbs
2 beaten eggs
1 minced onion
1 can cream of celery soup with 2T water
Grease loaf pan. Mix all ingredients and bake at 350Â° for one hour.
My sister makes this all the time.....I think maybe the soup and water is the sauce but have emailed her to ask.
Just checked and the soup and 2T of water are mixed in with the salmon and the rest of the ingredients.
I love salmon loaf but haven't had it in years. This is from a cookbook my Mom had. The sauce is a white sauce with chopped egg added:
SALMON LOAF WITH EGG SAUCE (serves 4)
2 cups cooked salmon
2 eggs, beaten
1/2 cup soft bread crumbs
1/4 cup butter, melted
Salt & pepper
1 TBL minced parsley
Flake salmon & add beaten eggs. Add remaining ingredients & place in a greased loaf pan. Bake in a moderate oven (350Â°) for 40 minutes.~~
2 TBL butter
2 TBL flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
1 hard-cooked egg, chopped
Melt butter, blend in flour until smooth. Add milk gradually, stirring constantly until boiling point is reached. Reduce heat & cook 3 minutes longer; add seasonings & chopped egg & blend. Place over hot water to keep hot & cover tightly to prevent film from forming.~~
I don't have a recipe for salmon loaf, but here's a tangy sauce that goes well with salmon and/or tuna patties. I added some frozen peas when I used to make it with tuna loaf years ago. Nowadays I mainly use it for vegetable and stuffed grape leaves.
(Greek Egg/Lemon Sauce)
Silky smooth, sumptuous and rich, with a distinct lemon tang. Nothing could be better served with cooked vegetables of all kinds, and especially stuffed cabbage or grape leaves. A true Greek classic!
1/3 cup flour
1/3 cup butter
2 Â½ cups heated broth (chicken or vegetable)
2 eggs, beaten
Juice of two lemons
Salt and pepper to taste
ÂMelt the butter in a saucepan.
ÂAdd the flour, stirring mixture to blend well.
ÂAllow butter/flour mixture to cook and bubble at least one minute.
ÂSlowly pour in heated broth, stirring continuously.
ÂCook mixture until thickened.
ÂTurn heat to low.
ÂBeat eggs in separate bowl with lemon juice until light and fluffy.
ÂAdd hot sauce, ladleful by ladleful, to egg mixture.
ÂIncorporate at least half of sauce into eggs.
ÂSlowly pour back egg/sauce mixture into sauce in pot.
ÂAdd salt and pepper to taste.Add more broth if too thick.
ÂCook over low heat for at least five minutes.
ÂKeep warm over very low heat.
Serve with cooked cabbage wedges, broccoli, cauliflower, brussel sprouts, zucchini, artichokes, stuffed cabbage leaves, stuffed grape leaves, and fish.
shambo that sounds delish! I can easily imagine it with salmon cakes or loaf also with asparagus.