Canned salmon is a good staple to have in the pantry. Salmon cakes are a quick meal when everyone is starving. The Salmon Loaf is delicious with a sauce that fits with it perfectly. The Salmon Loaf is elegant enough for company.
My family has made the Salmon Cake recipe for years. It is quick and easy and requires few ingredients. If you have leftovers, break up the Salmon Cake in bite-size pieces and add to a salad for lunch.
Pink salmon is milder than the red salmon and is less expensive. The red sockeye salmon looks better if you are serving it in a salad or in a dish that needs more red color. The bones in the canned salmon do not have to be removed. Some people remove the round bones that are usually in the center. If you want to remove the round bones, drain the salmon, and gently open the salmon up with a fork or your fingers and you will find a row of round bones.
Oil or bacon grease
1 can salmon (drain the salmon and remove the small white round bones usually in the middle, the smaller bones are soft and do not have to be removed)
4-5 soda crackers (crumble them up with your hands)
Pepper to taste
Mix together in a bowl. Put oil or bacon grease in a skillet and get it hot. You can test it by dropping a tiny sliver of the mixture in the skillet. It should bubble around the edges. Turn the skillet down to medium. Take a serving spoon and fill it with the salmon mixture and gently put it in the skillet. (This can pop so use a lid or a pizza pan for a lid). Cook until golden brown—a few minutes on each side. Drain on a paper towel.
1 1-pound can (2 cups) salmon drained and flaked
1 cup fine dry bread crumbs
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons minced onion
1/2 teaspoon garlic powder
1 tablespoon parsley
1 tablespoon lemon juice
1 cup evaporated milk
1 beaten egg
In a bowl, combine salmon, crumbs, vegetables, spices, and lemon juice. Blend milk and eggs. Add to salmon mixture mixing gently. Put the mixture in a greased 9×5 loaf pan. Pyrex Bakeware 1-1/2-Quart Loaf Dish, Clear
Bake at 350 for 30 to 35 minutes. When loaf is removed from oven turn it upside down on a platter or plate.
1/4 cup mayonnaise
1 tablespoon cornstarch
1/4 teaspoon salt
2/3 cup evaporated milk
1/4 cup stuffed green olives
1/4 cup chopped salted almonds
Combine mayonnaise and salt in bowl. Blend until smooth.
Pour evaporated milk into a measuring cup and add water to make 1 cup of liquid. Slowly add to mayonnaise mixture. Pour sauce into saucepan. Mix 1 tablespoon of cornstarch in 1/4 cup of water. Add to sauce. Cook on medium heat. Stir until thick. Add sliced stuffed green olives and chopped almonds. When olives and almonds are warm remove from heat.
If the sauce is not getting as thick as you would like, mix a little more cornstarch and water together and add to the sauce.