Delmonico Salmon Loaf

Name: Delmonico Salmon Loaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 Standard Loaf pan, 6-8 serving(s)
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 1/2 cup milk; 1 (1 lb) can salmon, reserve juice; 1 teaspoon salt; 1 1/2 cups cooked rice; 1/3 cup mayonnaise; 1/4 teaspoon celery seed; 1 -2 tablespoon chopped parsley; 2 eggs, slightly beaten

Submitted by Steve P.

"This recipe is for a board request for a Salmon Loaf made without bread crumbs. This one certainly fits the bill and is very simple and easy to prepare."

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Ready In:: 55mins
Ingredients:: 10
Yields:: 1 Standard Loaf pan
Serves:: 6-8

ingredients

2 tablespoons butter
2 tablespoons flour
¹⁄₂ cup milk
1 (1 lb) can salmon, reserve juice
1 teaspoon salt
1 ¹⁄₂ cups cooked rice
¹⁄₃ cup mayonnaise
¹⁄₄ teaspoon celery seed
1 -2 tablespoon chopped parsley
2 eggs, slightly beaten

directions

Melt butter and stir in flour.
Slowly add milk and drained salmon juice, stirring until smoothly thickened.
Add flaked salmon (skin removed) And remaining ingredients.
Place mixture in a buttered loaf dish and bake at 350 for 45 minutes.
Serve with hard cooked eggs or caper sauce.

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Reviews

Really pleased with this one! My family won't try new fish casseroles but they liked this! I even realized that I forgot one ingredient-the mayo- and it still was good. I'm anxious to try it again with all the ingredients!!

5Jean5
5 STARS! This is a very good alternative to the commonly made eggs+salmon+mayo+breadcrubs+seasonings recipes. Although it would be great with red sockeye salmon, I find it a good recipe to liven up the less expensive pink salmon. It also tastes fine when made with brown rice. Finding a healthy substitute for the four would probably achieve what the board request to replace breadcrubs may have been about. A nice thing about this recipe is that it is more a meal in itself than those without the rice.

ChefWhiz
Very easy to prepare and has a mild flavour so should suit kids who'll eat salmon. Cooking time was spot on and the loaf had an excellent texture. Tasted better hot than cold, and the texture suffered a bit after being in the fridge overnight. I added salt and lots of freshly cracked black pepper and not having any celery seeds subbed dill, so for this reason won't rate it. I served the loaf with caper sauce.

Soobeeoz