There’s something incredibly comforting about a well-made loaf, especially when it’s packed with the goodness of salmon. Baked Salmon Loaf, a recipe that’s been passed down through generations, is an incredible dish that’s both hearty and healthy. Originating from the coastal regions where salmon is abundant, this dish has become a staple in many households across the world. It skillfully combines the rich, fatty flavors of salmon with the earthy notes of celery, onion, and mushrooms. The addition of evaporated skim milk and egg whites or egg substitute ensures the loaf is moist and tender, while the bread crumbs or oat bran cereal lend a delightful crunch. I absolutely adore this recipe not only for its simplicity but its versatility. It can be served for breakfast, lunch, or dinner, making it a perfect addition to your recipe repertoire. If you’re ready to embark on a delicious culinary adventure, join me as we dive into the world of this beloved baked delight.
Ingredients
- 1 (1 lb.) can salmon
- 1/2 c. chopped celery
- 1/4 c. chopped onion
- 1/4 lb. chopped fresh mushrooms
- 1/4 c. evaporated skim milk
- 2 egg whites or egg substitute to equal 1 egg
- 1 c. bread crumbs or oat bran cereal
Baking Instructions
- You may add 1 1/2 tablespoons dill weed (fresh if possible); I don’t.
Calorie: 250
Total cooking time: 45 minutes
Difficulty level: Easy
The Tale of the Unruly Salmon Loaf
Every family has its own traditional dishes, and in mine, it’s the infamous Baked Salmon Loaf. The only thing more captivating than its unique taste is its equally unique cooking process, which I’m about to share with you.
The Gathering of Ingredients
My journey begins at the local supermarket – a place filled with more mysteries and enigmas than the Bermuda Triangle itself. I navigate through the aisles in search of my treasures: 1 (1 lb.) can of salmon, 1/2 c. of chopped celery, 1/4 c. of chopped onion, 1/4 lb. of chopped fresh mushrooms, 1/4 c. of evaporated skim milk, 2 egg whites (or egg substitute if you’re like my cousin who swears by it), and 1 c. of bread crumbs (or oat bran cereal if you’re feeling fancy).
The Rebellion of Ingredients
Now, there’s a common saying in my house: “The salmon doesn’t belong in the can.” Well, let me tell you, once you pry that can open, the salmon will do everything it can to prove that point. It’ll jump, it’ll slip, it’ll slide – it’s like trying to wrangle a fish out of water (literally).
The Art of Mixing
Next comes the celery and onion. Now, I’ve always found chopping onions to be a tearful experience, but with celery, it’s pure joy. You get to imagine you’re a grand chef in a 5-star restaurant, finely dicing each stalk with precision. Add in the fresh mushrooms, and you’ve got yourself a party.
The Unexpected Twist
Now, here’s where it gets interesting. You’d think it’s just about adding the milk and egg whites, right? Wrong. The milk and egg whites have a mind of their own. You pour them into the bowl, and they transform into this soupy mess, creating a whirlpool of chaos with the bread crumbs. It’s like watching a foodie version of The Perfect Storm.
The Dill Weed Dilemma
Then there’s the dill weed. You may add 1 1/2 tablespoons of it (fresh if possible). I don’t. Why, you ask? Well, let’s just say that the last time I added dill weed to my salmon loaf, it ended up tasting like a fish salad. Lesson learned.
The Triumph of the Loaf
Finally, you get to experience the joy of seeing your creation take shape in the oven. The moment when that loaf starts to brown and fill the room with its tantalizing aroma is the kind of stuff dreams are made of. And when you finally take it out, all golden and glorious, you can’t help but feel a sense of achievement. You’ve tamed the unruly salmon. You’ve survived the rebellion of ingredients. You’ve mastered the art of mixing. And you’ve navigated the dill weed dilemma.
So there you have it, my friends – the tale of the unruly Baked Salmon Loaf. It’s a journey filled with laughter, tears, and a whole lot of salmon. It’s not just about the food, but the memories you make along the way. So go forth, brave cooks, and may your salmon always be delicious!
