8 February, 2014
1 can (14.5 ounces) canned red salmon, drained and flaked
2 cups soft bread crumbs
1 large egg, beaten
½ cup milk
2 tablespoons minced onions
1 ½ teaspoons salt
2 tablespoons butter, melted
2 tablespoons lemon juice, fresh or bottled
Preheat oven to 375°
Grease a loaf pan.
In medium sized mixing bowl, combine all ingredients and toss lightly. Turn mixture into greased loaf pan.
Bake for 40 minutes.
Serve with a basic white sauce and scalloped potatoes.
Some brands of canned salmon require checking for bones and skin – so use a fork to break the salmon into smaller pieces and remove any bones or skin.