Now, let me tell you about this old-fashioned canned salmon and rice loaf recipe. It’s an easy dish to make, and it tastes so good that you’ll be craving it as soon as you smell it baking! This recipe is simple, filling, and a great way to use up that canned salmon in your pantry. Just a handful of ingredients, and you’ll have a lovely loaf, golden and crispy on the outside and soft on the inside.
Ingredients:
- 1 can of salmon (about 14-15 oz), bones and big skin pieces removed
- 1 cup of cooked white rice
- 1 egg, beaten
- 1/4 cup of mayonnaise
- 1/2 cup of crushed crackers (saltines work well)
- 1/4 cup of finely chopped onion
- Salt and black pepper to taste
- Chopped parsley, a sprinkle or two
- A little bit of butter for greasing the pan
Instructions:
- First things first, go on and preheat your oven to 350°F (175°C). Grease a loaf pan with a bit of butter so that your salmon loaf won’t stick.
- In a bowl, put that can of salmon. If it has bones and skin, just pull those big pieces out – no one wants to bite down on that! Mash it all up real nice with a fork.
- Next, add your cooked white rice into the salmon. Now, rice gives it some body and makes it extra filling, so don’t skip it!
- Throw in the beaten egg, mayonnaise, and crushed crackers. These will hold everything together once it’s baked.
- Then add that finely chopped onion and sprinkle in some salt and pepper. If you like a bit of fresh taste, add some chopped parsley.
- Mix everything together until it’s all combined and looking nice and moist.
- Once it’s all mixed, pour the mixture into your greased loaf pan. Pat it down so it’s nice and even.
- Bake in the preheated oven for about 45 minutes, or until the top is golden and a bit crispy.
After it’s baked, let it sit for about 10 minutes before cutting. That way, the loaf holds together better when you slice it. It’s best served warm, but you can enjoy it cold too.
Serving Suggestions:
This dish is rich and savory, so pair it with simple sides. Some boiled potatoes or a bit of steamed rice on the side work well, or a bit of green salad if you have some lettuce around. If you want a sauce, a lemony mayo dip is great to brighten up the flavor of the salmon!
Tips:
- If you like a bit of tang, you could add a spoonful of dill pickle juice or a tiny handful of chopped pickles.
- You can also add a sprinkle of dill weed or marjoram if you want to give it an extra herby taste.
- For a bit of crunch, add more crushed crackers on top before baking. It gives a nice golden crust to your loaf!
Why We Love This Recipe:
This old-fashioned salmon and rice loaf is one of those dishes that’s easy to make, affordable, and fills you right up. You get a bit of protein, a bit of starch, and all the flavor packed into one pan. It’s just as good for a Sunday lunch as it is for a weekday meal.
So, give this recipe a try – it’s a real taste of the past and a true comfort dish! Plus, if you’ve got canned salmon and some rice, you’re halfway there. Enjoy your hearty, delicious salmon loaf!
Tags：[Old Fashioned Salmon Loaf Recipe, Canned Salmon Recipe, Salmon and Rice Loaf Recipe, Easy Salmon Loaf Recipe, Traditional Salmon Loaf Recipe]
