Grandmother Jones Salmon Loaf Recipes

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GRANDMOTHER'S SALMON LOAF CASSEROLE



Grandmother's Salmon Loaf Casserole image

Provided by Emily

Categories     Entrées     Recipes

Time 1h5m

Number Of Ingredients 13

1 Can Salmon (14.75 Oz)
1 Can Cream of Mushroom Soup (10.5 Oz)
1 Egg
1/2 Cup Rice
1 Cup of Water
1/2 TBSP Tarragon
2 TBSP Rice Wine Vinegar
Optional: Fresh Parsley
1/2 Cup Mayonnaise
1 TBSP Mustard
1/2 Large Pickle (Claussen)
1/2 TBSP White Vinegar
1 1/2 TSP Dried Tarragon

Steps:

  • Preheat the oven to 375°F.
  • Open and drain the can of salmon. In an 8x8 baking dish, add the salmon. Using a fork, remove all bones.
  • In the same dish, add the cream of mushroom soup, egg, rice, water, tarragon, and rice wine vinegar. Mix together until completely incorporated.
  • Cook in the oven for 1 hour. The top should brown and it should not jiggle if you shake the dish. Bake a little longer if the mixture is not cooked all the way through.
  • Combine mayonnaise, mustard, white vinegar, and dried tarragon.
  • Dice pickles and add to sauce. Mix well. Serve on top of salmon loaf with fresh parsley.

Nutrition Facts :

CHEF JOHN'S SALMON CAKES



Chef John's Salmon Cakes image

I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 55m

Yield 4

Number Of Ingredients 11

1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
2 eggs
½ lemon, juiced
1 tablespoon chopped capers
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
12 saltine crackers
1 tablespoon bread crumbs, or as needed
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
  • Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
  • Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
  • Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 14.6 g, Cholesterol 174.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 3.4 g, Sodium 1019.9 mg, Sugar 0.4 g

GRANDMOTHER JONES' SALMON LOAF



GRANDMOTHER JONES' SALMON LOAF image

Categories     Fish

Number Of Ingredients 5

1 flat can red salmon
1 egg
6 crackers rolled
½ cup milk
1 tbsp. Minced onion

Steps:

  • Mix all ingredients and bake in buttered baking dish aprox. 30 minutes at 375° Sprinkle lemon or black pepper on top.

NANNY'S FAMOUS MEATLOAF



Nanny's Famous Meatloaf image

This is my grandmother's meatloaf recipe that I've added a little extras to. It has been a hit with all of my friends as well as my husband's family. Though I'm not a big fan of meatloaf myself, I'm told this is the best there is!

Provided by bridgettels

Categories     Meatloaf

Time 1h5m

Yield 1 meatloaf, 5-6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs ground chuck or 1 1/2-2 lbs ground round
3/4-1 cup oatmeal
1 egg
1/2 small onion, finely chopped
1/2 small bell pepper, finely chopped
1/4 cup ketchup
1/4 cup Dale's Steak Seasoning (soy sauce or Worcestershire sauce also works)
1 teaspoon Tony Chachere's Seasoning (Season All also works)
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • 1. Preheat oven to 325 degrees.
  • 2. Mix all ingredients by hand in a large bowl until the egg is no longer visible.
  • 3. Transfer meat mixture into baking dish and shape into loaf. Additional ketchup can be spread on top if desired.
  • 4. Bake for 45 minutes to one hour or until juices run clear when pressed.

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