No, I eat the bones, too, same with sardines. This recipe looks really good. Thanks for it, and all the rest that you share.
On 8/12/20, meward1954--- via Cookinginthedark <[email protected]> wrote: > I never take out the bones or anything else from the canned salmon. Am I > the only one who eats it all? I thought I read that many of the nutrients > were in the skin and bones. > > I used to make recipes like that with canned mackerel. It is not as > expensive. I don't think it is as good either though. > > -----Original Message----- > From: Cookinginthedark <[email protected]> On Behalf Of > Marilyn Pennington via Cookinginthedark > Sent: Wednesday, August 12, 2020 1:03 PM > To: [email protected] > Cc: [email protected] > Subject: [CnD] Salmon Loaf, From Neesie > > Salmon Loaf, From Neesie > > > > Preheat oven to 350 degrees F., rack in the middle position > > > > This recipe is from Stan Kramer's sister Kitty. (When they were growing up, > Stan used to tease that she was fated to marry a man named Katz.) Kitty > says > you can use pink salmon, but the loaf turns out looking a little gray. Red > salmon's more expensive, but it's worth it if you're serving this for > company. > > > > 2 cans red salmon (I used two 14.75-ounce cans) > > 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal) > > 1 cup evaporated milk (or light cream) > > 2 beaten eggs (you can just beat them up with a fork) > > 1 teaspoon salt > > ½ teaspoon pepper > > ½ teaspoon onion powder > > ½ teaspoon sage > > ½ teaspoon ground oregano > > ¼ cup melted butter (½ stick > > ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce > package frozen green peas > > > > Spray a bread pan with non-stick cooking spray. (The one Kitty uses is > glass > and the bottom measures 4-inches by 8-inches.) Drain the salmon in a > strainer. Prepare it by taking out the bones and removing most of the > silver > skin. Let it continue to drain while you mix up the rest of the loaf. > > In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs, > and seasonings. Add the melted butter and dried chopped onions, and mix > well. > > Add the salmon and the frozen peas, and mix it all up with a big wooden > spoon. (You may have to get in there with your hands to make sure it's > thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared, > filling it to within a half-inch of the top. If you have any salmon mixture > left over, shape it into patties, separate the patties with wax paper, > stick > them in a freezer bag and pop them in the freezer. They make wonderful > salmon patties. Just thaw them and fry them in butter. > > Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too > rapidly, tent a piece of aluminum foil over the top. > > Let cool for ten minutes and then slice and serve. This is especially good > with dill sauce. > > > > Dill Sauce: > > This sauce must be made at least 4 hours in advance (overnight is even > > better.) > > > > 2 Tablespoons heavy cream > > ½ cup mayonnaise > > 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can > make it with ½ teaspoon dried dill weed, but it won't be as good) > > > > Mix the cream with the mayonnaise until it's smooth and then mix in the > dill. Put the sauce in a small bowl, cover it with plastic wrap, and > refrigerate it for at least 4 hours. > > > > A note from Stan's wife, Lolly: This looks really pretty if you make a > double batch of piecrust dough, roll half in an oval for the bottom, and > hand-shape the salmon mixture on top of that, leaving 2 inches of dough > uncovered around the outside. Roll out the other half of the dough, drape > it over the top, and tuck up the bottom edges, crimping them as you would > for a pie. Cut slits in the top and a hole in the center to serve as a > vent, > then brush the entire surface of the dough with egg yolk mixed with a bit > of water. Bake it the same as you would for a regular salmon loaf and serve > it as a "company dish." > > > > Source Sugar Cookie Murder by Joanne Fluke. From Neesie > > > > > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
