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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This nicely textured salmon loaf accompanied by a pleasing dill sauce is perfect for two. I've made it many, many times, relates Patricia Gould of Canaan, New Hampshire. Ingredients:
3/4 cup chopped celery |
1/2 cup chopped onion |
2 tablespoons canola oil |
1 cup soft bread crumbs |
1 egg, lightly beaten |
2 tablespoons 2% milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 can (7-1/2 ounces) salmon, drained, bones and skin removed |
dill sauce: |
1/2 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon lemon juice |
1 tablespoon 2% milk |
2 teaspoons snipped fresh dill |
1/2 teaspoon sugar |
1/8 teaspoon pepper |
Directions:
1. In a small skillet, saute celery and onion in oil until tender. In a large bowl, combine the bread crumbs, egg, milk, salt, pepper and celery mixture. Crumble salmon over mixture and mix well. Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan.
2. Bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. In a small bowl, combine the sauce ingredients. Serve with salmon loaf. Yield: 2 servings.
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