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Savory salmon loaf

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Ingredients/Components

sugar - 1/4 tsp
sour cream - 1/2 c
salt - 1/4 tsp
butter - 1 Tbsp
eggs, beaten - 2 item
baking powder - 1/4 tsp
lemon juice - 1 Tbsp
pepper - 1/4 tsp
Worcestershire sauce - 1 Tbsp
catsup - 2 Tbsp
grated onion - 2 Tbsp
dried parsley flakes - 1 Tbsp
hot sauce - 1/4 tsp
green pepper - 1/4 c
can salmon - 1 1/2
slices bacon - 3 item
saltine cracker crumbs, divided - 2 c
butter or margarine ,melted - 1/4 c
Cucumber Cream Sauce - 1 item
Remove skin and bones from salmon, if desired; flake salmon with a fork

How to make savory salmon loaf:

Drain salmon; reserving 1/3 cup liquid; set aside. Remove skin and bones from salmon, if desired; flake salmon with a fork. Brown 1 1/2 cups cracker crumbs in 1/4 cup butter in a large skillet; set mixture aside. Combine salmon, reserved liquid, remaining 1/2 cup unbrowned cracker crumbs, eggs and the next 10 ingredients. Sprinkle 1/4 cup browned cracker crumbs in center of a greased 13 x 9 x 2-inch pan. Shape salmon mixture into a 9-inch loaf and place on top of crumbs. Press remaining browned cracker crumbs on top and sides of loaf. Arrange bacon slices diagonally across loaf. Bake at 350° for 55 to 60 minutes, covering loosely with foil the last 15 minutes, if crumbs brown too quickly. Serve with Cucumber Cream Sauce.Cucumber Cream Sauce:1/2 cucumber1/2 c. sour cream1 Tbsp. lemon juice1 tsp. grated onion1/4 tsp. sugar Peel and seed cucumber. Grate enough to make 1/2 cup. Combine cucumber and remaining ingredients. Stir well. Cover and chill. Yields about 1 cup.

Recipe categories: Main dish, Saltwater fish, Salmon.

Rating:

Average rating: 3, total votes: 3

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