Salmon Dill Loaf Recipe
Ingredients
| Salmon | 15 Ounce, skinned | |
| Water chestnuts | 6 Ounce, drained | |
| Egg | 1 | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Green onions | 1/2 Cup (16 tbs), diced | |
| Ketchup - 1/3 cup plus 2 teaspoons | ||
| Dill | 1 Teaspoon, chopped | |
| Pepper | 1/2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Lemon or lime - 4 wedges | ||
Directions
GETTING READY
1) Preheat the oven to 350° F.
MAKING
2) In a large bowl, mix all the ingredients together, except the lemon or lime wedges.
3) In a baking sheet sprayed with non-stick cooking spray, place the salmon mixture and shape into loaf.
4) Bake in the preheated oven for 35 to 45 minutes, until the loaf is lightly browned on top.
5) Serve warm or allow to cool, then cover and refrigerate until chilled.
SERVING
6) Slice the loaf and serve with the lemon or lime wedges.
1) Preheat the oven to 350° F.
MAKING
2) In a large bowl, mix all the ingredients together, except the lemon or lime wedges.
3) In a baking sheet sprayed with non-stick cooking spray, place the salmon mixture and shape into loaf.
4) Bake in the preheated oven for 35 to 45 minutes, until the loaf is lightly browned on top.
5) Serve warm or allow to cool, then cover and refrigerate until chilled.
SERVING
6) Slice the loaf and serve with the lemon or lime wedges.
Chef
