Salmon (or Tuna) Loaf

Description

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

• Cook Time:
• Serves: 8

Ingredients

• 4 cups canned salmon or canned tuna, drained
• 2 tablespoons lemon juice
• ⅓ cup instant non-fat dry milk + 1 cup water (or 1 cup non-fat milk)
• 3 cups soft bread, chopped, or crushed crackers
• ¼ cup egg mix + ½ cup water (or 2 eggs, beaten)
• ¼ cup dried onion flakes
• ¼ teaspoon pepper
• 1 tablespoon dried parsley flakes

Directions

1. Preheat oven to 350°F.
2. In a large bowl sprinkle lemon juice over salmon.
3. In medium bowl combine milk, bread crumbs, eggs, onions, pepper, and parsley flakes. Combine with salmon and blend well. Form into a loaf.
4. Place loaf in a greased, non-metallic loaf pan.
5. Bake at 350°F for 30 minutes.
6. Cool 5 minutes before cutting and serving. Can be served with ¼ cup of cream sauce over each salmon loaf slice