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Individual Salmon Loaves

Microwaverina's picture
Ingredients
  Canned salmon 15 1⁄2 Ounce, drained, flaked
  Eggs 2
  Saltine cracker crumbs 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Dried chopped chives 1 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
To serve:
  Butter/Margarine 2 Teaspoon
  Cornstarch 2 Teaspoon
  Water 2⁄3 Cup (10.67 tbs)
  Snipped fresh parsley 1 Tablespoon
  Grated lemon peel 1 Teaspoon
  Fresh lemon juice 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Dried basil leaves 1 Dash
  Pepper 1 Dash
Directions

In medium bowl mix salmon, eggs, cracker crumbs, milk, chives, lemon peel, salt and pepper.
Press evenly into four 6-oz foil-lined custard cups.
Freeze until firm.
Remove with foil from custard cups.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap and place in four 6-oz custard cups.
Cover with wax paper.
Microwave at 50% (Medium) 15 to 22 minutes, or until set and no longer moist in center, rotating cups 3 or 4 times during cooking.
Remove from cups, top side up.
Cover and let stand while preparing sauce.
Place butter in 2-cup measure.
Microwave at High 30 to 45 seconds, or until butter melts.
Stir in cornstarch.
Blend in remaining ingredients.
Microwave at High 1 1/2 to 2 1/2 minutes, or until thick, stirring every 30 seconds.
Pour over individual loaves to serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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