Salmon Loaf

Recently, we had lactose intolerance thrown into the mix as a food issue in our home. Yeah, I was real thrilled…not! But I love the child, so I started looking into non-dairy sources of calcium, and I started reviewing our favorite recipes to see what we could modify.

This recipe is one of our favorites, and its modification ranks right up there too. The trick is to leave the bones in the salmon.

Ingredients

  • Two cans salmon (usually our weight is 14-15 ounces per can)
  • One cup cracker crumbs (we typically use Matzah meal)
  • One small onion, chopped
  • One clove garlic, pressed (sometimes we may use a second clove depending on size and desired spicing
  • One cup orange juice (we use low acid and high calcium)
  • Two slightly beaten eggs
  • Two tablespoons dried parsley (feel free to adjust for taste or to use fresh to your family’s tastes)

Equipment

  • Oven at 350 degrees Fahrenheit
  • Loaf pan or other shallow baking pan, greased (we use a little cold pressed extra virgin olive oil)
  • Food processor

Directions

  1. Prepare the salmon.
    1. Open the salmon cans.
    2. Drain the salmon and rinse it.
    3. Remove the skin. Let the bones in the meat.
    4. Place the salmon in the food processor.
  2. Add all the other ingredients to the food processor.
  3. Process all the ingredients until everything looks well mixed. The bones should be finely ground and not crunchy bits.
  4. Dump the mixture into a greased pan.
  5. Bake for 40 minutes at 350 degrees Fahrenheit.

Usually serves six with extra servings for seconds or brown bag lunch later in the week.

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