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La Leche League Salmon Loaf

Natural.Foodie's picture
Ingredients
  Red salmon 15 1⁄2 Ounce, drained (With Bones, 439 Gram)
  Dry whole grain bread crumbs 250 Milliliter (1 Cup)
  Celery stalks 2 , chopped
  Chopped mushrooms 625 Milliliter (2 1/2 Cups, About 1/2 Pound, 225 Gram)
  Chopped scallion/1 small onion, minced 175 Milliliter (3/4 Cup)
  Garlic 1 Clove (5 gm), minced
  Egg 1 , beaten
  Egg whites 2 , beaten
  Lemon juice 30 Milliliter (2 Tablespoons)
  Cottage cheese 125 Milliliter (1/2 Cups)
  Minced dill weed 2 Teaspoon (Fresh)
  Basil 1⁄2 Teaspoon
Directions

Crush salmon bones and toss together with the flaked salmon in a mixing bowl.
Add bread crumbs to bowl.
In a skillet, steam-stir celery, mushrooms and scallions, using a few drops of water to prevent scorching before vegetables begin releasing their juices.
Add garlic, and steam until vegetables are tender and liquid has evaporated; then combine in a large mixing bowl with the salmon, crumbs and the remaining ingredients.
Place mixture in a 9 X 5-inch (23 X 13-cm) loaf pan and bake in a preheated 350°F (175°C.) oven for 30 to 45 minutes, until firm.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
6

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