Dee Bergers Grandmothers Salmon Loaf Recipes

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DEE BERGER'S GRANDMOTHER'S SALMON LOAF



Dee Berger's Grandmother's Salmon Loaf image

We had this at our synagogue's Shabbat Dinner for new members and DH loved it. So, I asked the cook for her recipe and here it is. You can substitute saltine crumbs for the matzo meal. Per Dee do not substitute for "real" sour cream.

Provided by mandabears

Categories     Very Low Carbs

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb salmon
1 medium onion, finely chopped
1/2 lemon, juice of
2 eggs, beaten lightly
1 tablespoon matzo meal
2 tablespoons parsley, minced
salt and pepper
1/2 cup sour cream

Steps:

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, debone salmon and remove skin.
  • Drain liquid.
  • Add all other ingredients, except sour cream and mix well.
  • Fold in sour cream last.
  • Spray a loaf pan with cooking spray.
  • Spread salmon mixture in pan.
  • Smooth out top.
  • Bake for 30-45 minutes or until top is slightly brown and knife inserted in center comes out clean.
  • Let sit for 5 minutes before slicing.

GRANDMA'S SALMON LOAF



Grandma's Salmon Loaf image

This is the closest I could come to the salmon loaf my Grandma used to serve, always with a baked potato, often with a side of broccoli. It works great with reduced fat Ritz crackers (I have tried it out), skim milk, egg substitute and olive oil instead of butter, which brings the saturated fat content WAY down while keeping the flavor and texture.

Provided by Roqxie

Categories     < 4 Hours

Time 1h10m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 9

1 (14 3/4 ounce) can salmon
2/3 cup milk
35 Ritz crackers, crushed into crumbs
1/2 onion, chopped
1 lemon, juice and zest of
2 tablespoons butter, melted or 2 tablespoons olive oil
1 egg (beaten)
1 dash black pepper
1 dash paprika

Steps:

  • Drain canned salmon liquid into measuring cup. Add milk to total 1 cup.
  • Flake salmon and add to milk/salmon liquid.
  • Combine with all remaining ingredients and mix lightly.
  • Pour mixture 8"X4" loaf pan, either well greased or treated with cooking spray.
  • Bake at 375 degrees for 45 minutes to one hour.
  • Serve with lemon wedges.

SALMON LOAF



Salmon Loaf image

Salmon, cracker crumbs, milk, egg and butter, baked into a loaf.

Provided by Gloria

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 50m

Yield 4

Number Of Ingredients 6

1 (14.75 ounce) can salmon, undrained
½ cup crushed saltine crackers
½ cup milk
1 egg, beaten
salt and pepper to taste
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
  • Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
  • Bake in a preheated oven for 45 minutes or until done.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 7.7 g, Cholesterol 109.6 mg, Fat 16.1 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 6.2 g, Sodium 536.4 mg, Sugar 1.6 g

SALMON LOAF



Salmon Loaf image

During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. -Dorothy Bateman, Carver, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 14

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup butter, melted
3 large eggs, separated
2 teaspoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
OLIVE CREAM SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups whole milk
1/4 cup chopped pimiento-stuffed olives

Steps:

  • In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

Nutrition Facts : Calories 476 calories, Fat 33g fat (15g saturated fat), Cholesterol 264mg cholesterol, Sodium 1334mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.

CHEF JOHN'S SALMON LOAF



Chef John's Salmon Loaf image

Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

¼ cup salted butter
⅓ cup diced onion
2 (7 ounce) cans red salmon, drained
½ cup finely crushed saltine cracker crumbs
½ teaspoon kosher salt, or to taste
⅛ teaspoon cayenne pepper
¼ teaspoon Worcestershire sauce
2 teaspoons rice vinegar
3 large eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
  • Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
  • Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
  • Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
  • Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
  • Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
  • Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 7.9 g, Cholesterol 213.1 mg, Fat 23.4 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 879.9 mg, Sugar 1 g

GRANDMA'S SALMON LOAF



Grandma's Salmon Loaf image

My grandma use to make this when I was growing up , I like to make sandwiches out of it.

Provided by Karla Everett

Categories     Fish

Time 40m

Number Of Ingredients 11

1 lb canned salmon
1/2 c chopped black olives
3/4 c milk
1 tsp salt
2 Tbsp finely chopped onion
1 c cheddar cheese, shredded
1 c bread crumbs
1 egg ; beaten
1/4 tsp parsely
salt and pepper to taste
1-2 slice raw bacon

Steps:

  • 1. Combine all the ingredients and put in a buttered loaf pan. Except bacon.
  • 2. Form like a meat loaf.
  • 3. Place a slice or two peices of bacon on top.
  • 4. Bake in oven @ 350° for 35 minutes.
  • 5. Serve Hot but it's good cold too.

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