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Protected: Salmon Loaf

 1 Egg
 ½ cup Milk
 ½ cup Panko
 ¼ cup Spring Onion
 1 tsp Dried Dillweed
 1 tsp Dry Mustard
 1 Red Salmon (canned)
 1 Tomato Dill Sauce

Chop the spring onion, lightly beat the egg and drain the salmon can.


Combine egg and milk. Stir in bread crumbs, spring onion, dillweed and dry mustard. Finally add the salmon and mix thoroughly. Pat mixture in to a greased 71/2 x 3/12 x 2 inch loaf pan.


Optional: Coat the top with a layer of sweet chili sauce.


Bake uncovered in a 350f / 180c oven for 35 to 40 minutes or until done.


Let stand for 5 minutes before serving.