Tuesday, February 23, 2010

Salmon Loafing

Gather the crowd 'round for this oh so yummy Salmon recipe, it makes enough for one hundred hungry folks! With a hint of lemon, which is a great compliment to fish, this Salmon Loaf is a unique find from my Grandma's cooking journals.

Salmon Loaf

10 cans salmon; 16oz each or *10 lbs fresh salmon; cooked and flaked
1 pound 8 oz rice; uncooked
1/2 cup lemon juice
1 1/2 tablespoons lemon rind
1 cup green pepper; chopped
1 cup parsley; chopped
2 quarts breadcrumbs; fresh
40 eggs; beaten
2 quarts milk and or salmon liquid
1/3 cup salt
3 tablespoons baking powder

If using canned salmon, drain, save liquid and flake*. Cook rice according to package directions. Combine all ingredients and pour into three well greased 12"x18"x2" pans, set these into pans of hot water. Bake at 400° for 45 minutes. Serve with egg or parsley sauce. Serves 100 portions of 2"x3"x2"

That photo above is my husband's wild-caught salmon here in the beautiful Pacific NW. Love that smile!

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