Betty Crockers Salmon Loaf Recipes

BETTY CROCKER'S SALMON LOAF

Betty Crocker's Salmon Loaf image

A family favorite from way back, the recipe can be found in one of Mom's OLDEST Betty Crocker cookbooks under the title of, "Seafood Loaf." Mom always made it with salmon, and we always cleaned our plates when she made it. What's best is this makes a LOT of loaf for a big family. You can use canned tuna, but our favorite was always canned salmon.

Provided by wyomugs

Categories < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups salmon, drained (1-13 oz can)
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk (can use skim milk)
2 cups soft white bread cubes
2 eggs
1 tablespoon lemon juice
1 (10 ounce) can condensed mushroom soup
0.5 (10 ounce) can water

Steps:

Rinse and drain salmon, picking out any bones or skin you find. Let sit to drain well.
Prepare White Sauce: In saucepan on stove, heat margarine, flour, salt, pepper, and milk. Stir over low heat until slightly thickening. This should be the consistency of a coffee cream.
Grease 9x5x3 loaf pan. Preheat oven to 350.
Beat eggs until light fluffy. Add lemon juice.
Toss together the bread cubes and salmon. Pour egg mixture over and toss gently. Add white sauce and toss gently.
Add mixture to loaf pan and gently press to fill loaf pan firmly.
Bake at 350 for 35-45 minutes.
Before serving, combine soup and water to make a sauce to top loaf.
You can turn out of loaf pan or serve in pan. Pass around the sauce (in gravy/sauce dish) to pour atop servings. ENJOY!

SALMON LOAF

Salmon Loaf image

During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. -Dorothy Bateman, Carver, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup butter, melted
3 large eggs, separated
2 teaspoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
OLIVE CREAM SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups whole milk
1/4 cup chopped pimiento-stuffed olives

Steps:

In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

Nutrition Facts : Calories 476 calories, Fat 33g fat (15g saturated fat), Cholesterol 264mg cholesterol, Sodium 1334mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.

SALMON LOAF

Salmon Loaf image

I saw this recipe and thought of a salmon croquette recipe my husbands grandmother used to make. The taste is similar, but without the deep frying. This loaf had a nice, delicate salmon taste. This would pair nicely with rice and a green veggie for a tasty dinner or luncheon meal. Next time I may add a sauce with this (for...

Provided by Elsie Perrett

Categories Fish

Time 1h15m

Number Of Ingredients 8

Ingredients

2 can(s) (15 oz. each) salmon
2 eggs
1 1/2 c liquid (salmon liquid plus milk)
3 c coarse cracker crumbs
2-3 Tbsp lemon juice
2 Tbsp chopped onion
2 Tbsp dry parsley
1/4 tsp each salt and pepper

Steps:

1. Heat oven to 350 degrees. Grease a loaf pan, 9x5x3"
2. Flake salmon and remove bones and skin.
3. Blend in eggs.
4. Stir in remaining ingredients.
5. Spoon lightly into pan.
6. Bake 45 minutes.

POLKA-DOTTED SALMON LOAF

Polka-Dotted Salmon Loaf image

Stretch that food dollar. You just need one can of salmon in this hearty and flavorful "meatloaf."

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 9

Number Of Ingredients 11

Ingredients

2 cups Betty Crocker™ mashed potatoes
1 cup shredded Cheddar cheese (4 ounces)
1 cup milk
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, chopped (1/4 cup)
1 can (14 3/4 ounces) salmon, drained and flaked
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (10 ounces) frozen green peas, partially thawed
6 slices process American cheese

Steps:

Heat oven to 350°F. Grease square pan, 8x8x2 inches.
Stir together all ingredients except cheese slices. Spread mixture in pan. Top with cheese slices.
Bake 25 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 950 mg

FANTASTIC SALMON LOAF (SALMON PARTY LOG)

Fantastic Salmon Loaf (Salmon Party Log) image

This is hands down the best salmon log I've ever had. My family makes it for every get together, and my boyfriend demands it randomly (and he doesn't like salmon!). You don't have to chill it for that long, just until it's set.

Provided by Melany

Categories Spreads

Time 2h

Yield 10-15 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 1/2 lb) can salmon (use canned always)
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onions
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans (optional)
3 tablespoons snipped parsley (dried works best)

Steps:

Drain and flake salmon, removing skin and bones.
Combine salmon with next six ingredients; mix thoroughly.
Chill several hours.
Combine pecans and parsley (or, just use parsley, I never use pecans).
Shape salmon mix in 8x2 inch log; roll in nut mix; chill well.
Serve with Crackers.

Nutrition Facts : Calories 165.3, Fat 10.8, SaturatedFat 4.9, Cholesterol 56.3, Sodium 184.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.8, Protein 15.3

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In a large bowl, thoroughly combine Egg (1), Shredded Cheddar Cheese (1 1/2 cup), Milk (1 tablespoon), Butter (1 tablespoon), and Salmon (2 cup). Shape into a loaf and place in a greased 9-inch by 5-inch loaf pan.
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Betty Crockers Salmon Loaf Recipes

BETTY CROCKER'S SALMON LOAF

SALMON LOAF

During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. -Dorothy Bateman, Carver, Massachusetts

SALMON LOAF

POLKA-DOTTED SALMON LOAF

Stretch that food dollar. You just need one can of salmon in this hearty and flavorful "meatloaf."

FANTASTIC SALMON LOAF (SALMON PARTY LOG)

This is hands down the best salmon log I've ever had. My family makes it for every get together, and my boyfriend demands it randomly (and he doesn't like salmon!). You don't have to chill it for that long, just until it's set.

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