Free Recipe Mushroom Stuffed Salmon Loaf

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Mushroom Stuffed Salmon Loaf Recipe

15-1/2 oz Salmon; canned, debone &
-flake
2 c Bread crumbs; fresh
2 lg Eggs; beaten
1 tb Lemon juice
1 tb Onion; finely chopped
1/2 ts Salt
Fresh ground black pepper;
-to taste
1-1/2 c Mushrooms; sliced
2 tb Butter; or margarine
1 c Fresh spinach *see note;
-shredded & packed
-Lemon Sauce-
Reserved salmon liquid
Milk
1 tb Butter; or margarine
1 tb Flour
1/8 ts Salt
1 pn Ground white pepper
1 Egg yolk; beaten
1 tb Lemon juice

Mushroom Stuffed Salmon Loaf Preparation

SALMON LOAF: Drain the salmon, reserving liquid for Lemon Sauce: debone salmon, flake salmon into a medium bowl. Add bread crumbs, eggs lemon juice, onion, salt & pepper; mix well. Saute” mushrooms in butter in a medium skillet over medium heat for 2 minutes. Add spinach; saute” until wilted, about 2 minutes. Pat 1/2 of the salmon mixture into a greased 8 1/2 X 4 1/2 X 2 3/4 inch loaf pan. Top with mushroom mixture in an even layer leaving a 1 inch border on all sides. Top with remaining salmon mixture; spread top smooth & pat down. Bake in a preheated 350F. degree oven until center is set & top is golden, about 45 minutes. Let stand 5 minutes before slicing. Serve with Lemon Sauce. Garnish with lemon slices & parsley. LEMON SAUCE: Measure reserved salmon liquid; add enough milk to make 2/3 cup. Melt butter in a small sauce pan over medium heat; stir in flour, salt & pepper until smooth. Reduce heat to low. Gradually whisk in the milk mixture; cook & stir until sauce thickens & bubbles for 1 minute. Gradually whisk 1/4 cup of the hot sauce into egg yolk in a small bowl. Gradually whisk the egg yolk mixture into remaining sauce in pan. Cook stirring constantly, over low heat until thickened, about 1 minute; do not boil. Stir in lemon juice & serve over Mushroom Stuffed Salmon Loaf. NOTES : *This is my favorite way to use canned salmon. I sometimes replace the spinach with shredded cheese(1 cup). Monterey Jack, Gouda, Swiss & Smoked Baby Swiss cheeses are all excellant in this dish. If using cheese don”t saute” it with the mushrooms; put it on top of the mushrooms when forming the loaf. Chris Recipe by: America Cooks by The Editors of Consumer Guide Volume 01 Number 593 by Christopher E. Eaves <cea260@airmail.net> on Jan 25, 1998

Cooking Temperature:

Recipe Serves: 6

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