Salmon Loaf - Farm Girl Fresh

Salmon Loaf

Do you have some favorite “go to” recipes that you find yourself gravitating to when you’re pressed for time and don’t know what to make? I do. This Salmon Loaf recipe is one of my “go to” standbys.  I try to keep canned salmon and tuna on hand to use at unexpected times when “life happens” and all of a sudden I’m in a panic for what to make at meal time. These two staples can be made into a quick tuna salad or salmon loaf. (I’ve also been known to turn the salmon loaf into patties fried in butter in a skillet when I need a fast meal prepared in less than 1/2 hour.)

It’s important to read labels and I like to purchase wild caught salmon or tuna.

This recipe has an optional ingredient, sardines (…gasp! yes, I hide sardines in my salmon loaf to receive extra amounts of healthy Omega-3 fat).

I usually serve this quick standby meal with steamed peas or a leafy green or spinach salad all found in our book, Eating Pure in a Processed Foods World®.

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SALMON LOAF

4 (7.5 ounce) cans salmon
1 tin sardines, optional
3 eggs
1/4 cup melted butter
1 tablespoon prepared mustard
1 teaspoons sea salt
1/2 teaspoon pepper
1 tablespoon dried parsley

Preheat oven to 350oF. Drain salmon and sardines. Remove skeletal round bones from salmon, if preferred (these can be eaten, but my family likes them removed).

Mix all ingredients together in a large bowl. Pat into a 9 x 9 glass pan. Bake 1 hour.

Makes 6 servings

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