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Salmon Loaf Recipe
|Canned pink salmon||15 1⁄2 Ounce|
|Liquid||1 Cup (16 tbs) (Salmon Liquid Plus Milk)|
|Drained canned mixed peas and carrots||1 Cup (16 tbs)|
|Fine noodles||2 Cup (32 tbs), cooked|
|Egg sauce||1 Teaspoon|
Serving size: Complete recipe
Calories 1831 Calories from Fat 452
% Daily Value*
Total Fat 51 g78.3%
Saturated Fat 5.8 g29.2%
Trans Fat 0.1 g
Cholesterol 721 mg
Sodium 4823.5 mg201%
Total Carbohydrates 181 g60.4%
Dietary Fiber 15.8 g63.2%
Sugars 13 g
Protein 134 g267.9%
Vitamin A 172.1% Vitamin C 21%
Calcium 19.3% Iron 51.9%
*Based on a 2000 Calorie diet
Grease a 9 X 5 X 3-inch loaf pan.
Drain salmon, saving liquid.
Pour liquid into measuring cup and add enough milk to make the 1 cup liquid called for.
Beat eggs lightly.
Stir in liquid, salt and sage.
Add flaked salmon, mixed peas and carrots and noodles and blend lightly.
Pour mixture into prepared pan.
Bake about 1 hour or until loaf is set.
Turn out of pan onto hot serving platter.
Cut in thick slices and top with egg sauce to serve.
Note: Use leftover vegetables in place of canned if desired.