PANTRY PICKS: Salmon loaf
Canned salmon is an excellent and economic source of protein. It is a must have in my pantry for its versatility and ease of preparation. I know canned tuna is more popular because it doesn’t get packed with bones or skin. You can do one of two things to deal with the less desirable bits. Mash it all together, when mixed into recipes the skin and bone virtually disappear and will go undetected. I want to get the most bang for my buck and cash in on the extra nutrition those bits provide. The other choice is to pick it out. Whatever you choose, pull out that can of salmon from your pantry and make it part of your next meal.
1 cup milk
3 cans (213g ea.) canned salmon, drained
1 ½ cups panko breadcrumbs
4 green onions, thinly sliced
Zest of 1 lemon
1 tsp dried dill (or thyme)
3/4 tsp salt
½ tsp ground pepper
Preheat oven to 350F
- Spray a 9- x 5-inch loaf pan with non-stick cooking spray.
Whisk the eggs and milk together in large bowl. Add the salmon and break it up with a wooden spoon, mashing it as you go. Stir in the panko, green onions, lemon zest, thyme, salt and pepper.
- Tip the salmon mixture into the prepared loaf pan and firmly pack it in.
Bake for 50-60min or until firm to the touch and a knife inserted into the centre comes out hot.
- Loosen edges with a knife. Slice and serve.
Serving tip: Serve with tartar sauce (1/2 cup mayo + ¼ cup relish) or sour
Other ways to use canned salmon
- Bake it into a quiche
- Add it to pasta or grain salads
- Add it to some home fries and make a hash – top it with an egg.
- Stir it into fried rice.
- Top a salad
- Stuff it into a pita or wrap.
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