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Cheesy Salmon Loaf Ingredients:
• 1 Can of Salmon with Liquid
• 2 Cups of Bread Crumbs
• 2 Eggs
• 1/4Cup of Onions
•1/4 Cup of Celery
•1/2 Cup of Milk
•1/2 Cup of Sharp Cheddar Cheese
*OPTIONAL*
•Black Pepper
•Salt
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Salmon Recipe | Canned Salmon Recipe | 30 Minute Meals | Delicious | Sarika R
Canned Salmon is such a delicious easy meal to make. You can make it in different variations. I prefer to have it more on the “dry side”, if that makes sense. As I always say in my recipes be sure to be creative, add your own spices and most of all have fun in the kitchen.
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Sarika R...
Betty's Easy Salmon Loaf
Betty demonstrates how to make an Easy Salmon Loaf. This is a quick entrée that can be made using leftover cooked salmon or canned salmon, along with some common pantry ingredients.
Easy Salmon Loaf
1 egg, well-beaten
1 ½ cups finely shredded Cheddar cheese
1 tablespoon milk
1 tablespoon melted butter
¼ to ½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon dried parsley flakes
½ cup fresh bread cubes
2 cups cooked salmon, flaked
Topping ingredients:
additional fresh bread cubes
1 additional tablespoon melted butter
In a large bowl, thoroughly combine all ingredients, except topping ingredients. Shape into a loaf and place in a greased 9-inch by 5-inch loaf pan. Cover top of loaf with additional fresh bread cubes. Drizzle additional melted butter over top. Cover with aluminum foil. Bake at 375 degrees (F) for 30 minutes. Remove foil and continue to bake at 375 degrees until bread cubes are beginning to brown. Remove from oven and let rest for 10 minutes. Slice, serve, and enjoy! --Betty :)
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A Meatless Monday must-have: lemon + herb salmon loaf
Say adios to traditional meat loaf with Chef Claire Tansey's scrumptious spin - using canned salmon.
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Ina Garten's Top-Rated Salmon Cakes | Barefoot Contessa | Food Network
Crab cake, whoooo? Ina shows us how to make simple but classic SALMON cakes with diced peppers, onion and celery!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 20 min
Prep: 30 min
Inactive: 1 hr
Cook: 50 min
Yield: 5 servings
Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
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Ina Garten's Salmon Cakes | Barefoot Contessa | Food Network