Pantry Salmon

I have been getting a little feedback from some of my friends - lots of busy moms saying they want more dinner recipes. Here's one that is always a winner at my house. It is easy, healthy, inexpensive, and the kids love it! What more could you ask of a weeknight meal? Pantry Salmon or Salmon Loaf is made with canned salmon. It is packed with plenty of salt (so do not add any to recipe!) and includes bones and skin. We eat all of it --it is good for you! I love the texture of the little bones in this dish. The bones are not a choking hazard --they just melt away in your mouth.  I hope you try it!

Pantry Salmon

3 7.5 ounce cans of wild caught sockeye salmon
2 slices of challah or egg bread
4 ounces of shredded sharp cheddar cheese
1/3 cup whole milk
1 egg
freshly ground pepper

Preheat oven to 375.  Butter a glass or ceramic loaf pan and set aside.  Process bread slices in food processor so that you have crumbs.  Beat egg together with milk.  Put salmon, bread crumbs, cheese, and freshly ground pepper into large bowl  (for more flavor add fresh dill or tarragon!).  Pour egg and milk mixture over and mix together with you hands.  Transfer mixture to glass or ceramic loaf pan.  Bake for half hour.  Serve with lemon wedges.  Enjoy!