Instructions: 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.
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.
*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 excellent in this dish.
If using cheese dont saute it with the mushrooms; put it on top of the mushrooms when forming the loaf. Chris
Hi, we had this for dinner last night and it was delicious. Did NOT fix the lemon sauce so cannot vouch for it.
The recipe as is is to high in fat, but here is what I did to reduce it: I sauteed the mushrooms and spinach in Butter Buds (Im sure broth would be good too) and used 1/2 cup egg beaters. The next time I fix it, I would start with 1 1/2 cups bread crumbs and add from there until I got the consistency I wanted.
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