Saucy Salmon Loaf

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1 15 oz (426 g) can pink salmon, drained (reserve broth)
2 cups (500 mL) soft breadcrumbs (about 3 slices)
2 cups (50 mL) onion, finely chopped
1/3 cup (75 mL) fresh parsley, chopped
2/4 tsp (3 mL) dried tarragon or savory
3 eggs
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) hot liquid (salmon broth and milk)
Cheese Sauce
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
to taste salt, dry mustard and cayenne pepper
1 1/4 cups (300 ml) milk
1/2 cup (125 ml) shredded cheddar or swiss cheese
Nutritional Facts
Amount Per Serving
351 Calories


Preheat oven to 350 F (180°C). In a large bowl, flake salmon with a fork, crushing skin and bones. Add breadcrumbs, onion, parsley and tarragon or savory. Mix well. Place mixture in well-greased nonstick 9 x 5 inch (23 x 13 cm) loaf pan. In a bowl, beat together eggs, salt and pepper until eggs are just blended. Stir in hot liquid. Pour over salmon mixture in loaf pan. Bake 30 to 35 minutes or until firm. Loosen loaf with a spatula and turn out of pan. Meanwhile, make cheese sauce. In a small saucepan, melt butter over medium heat. Stir in flour and seasonings. Stir in milk. Cook, stirring constantly, until sauce thickens and comes to a boil. Cook 1 minute longer. Remove from heat. Add cheese and stir until smooth. Serve with salmon loaf.

Preparation: 15 minutes

Cooking: 35 minutes