Salmon Loaf with Olive Sauce

Salmon Loaf with Olive Cream Sauce

I try to eat salmon at least once a week and usually it is canned salmon. I learned that canned salmon is even better for one than fresh salmon because it includes the soft bones. At least it is less expensive and easy to always have on hand. I try to find different ways to use the canned salmon. This week I found a recipe for a salmon loaf, and it provided a different way to enjoy this healthful fish.

Salmon Loaf with Olive Cream Sauce

Ingredients:

· 1 (can (14-3/4 ounces) salmon, drained, (I include the bones and skin.)

· 1 small onion, finely chopped

· 1/2 cup soft bread crumbs

· 1/4 cup butter, melted

· 3 large eggs, separated

· 2 teaspoons lemon juice

· 1 teaspoon minced fresh parsley

· 1/2 teaspoon salt

· 1/8 teaspoon pepper

· OLIVE CREAM SAUCE:

· 2 tablespoons butter

· 2 tablespoons all-purpose flour

· 1-1/2 cups whole milk

· 1/4 cup chopped pimiento-stuffed olives

Directions:

In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture.

Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before slicing.

Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in olives. Serve with salmon loaf .Yield: 4 servings.