Ah yes, this is one for the books. When I was younger this recipe reminded me of an adult version of cat food. It was bland and entirely less palatable. It went by the name SALMON-TOOF in our home. As I’ve grown up and revised the recipe, I actually think it’s a lot better and very comforting. It’s got an old-timey feel but also counts as a one pot meal. I highly recommend serving with mashed potatoes (or baked) and green peas.
Salmon Loaf
1 15 ounce can of sockeye salmon (pink or red)
18 saltine crackers, crushed
1 egg
1 can cream of celery soup or cream of chicken + 1⁄2 can milk
1⁄4 white onion chopped
1 tsp salt
1 tsp pepper
White sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 Pinch salt
1 Pinch pepper
Use a strainer to remove excess liquid out of salmon. Combine ingredients and mix well. Place in a greased round pan. Bake for 30 minutes covered, then 15 uncovered at 350 degrees. While salmon is baking, make the white sauce. Melt the butter in a saucepan over low heat. Add in the flour and stir until smooth, then cook for 1 minute stirring constantly. Gradually pour in the milk and bring to a boil, stirring constantly until mixture is thickened and bubbly. Remove salmon loaf from oven and serve covered with white sauce
