Cooking Around The World Ozarks - Easy to make Salmon Loaf Recipe
This is the Salmon Loaf Recipe from my Cooking Around The World - Ozarks book. It is easy and requires just a pan and a stove to make.
Cooking Around The World - Ozarks
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Cooking Around The World
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Basic Best Salmon Loaf #shortviral
100 Year Old Recipe! 1918 Salmon Loaf Recipe - Old Cookbook Show - Glen And Friends Cooking
100 Year Old Recipe! 1918 Salmon Loaf Recipe from the Metropolitan Cookbook This is an old school bare bones simple salmon loaf recipe that uses canned salmon. It is the classic style of recipe that extends simple less expensive ingredients to feed a larger number of people.
Ingredients:
1 cup flaked salmon
1 cup stale bread crumbs soaked in 1 cup scalded milk
1 tsp salt
½ tsp onion juice
2 eggs yolks
½ tsp lemon juice
2 egg whites stiffly beaten
Method:
Combine ingredients in order given, folding in the stiffly beaten egg whites last.
Drop mixture into a well greased and crumbed pan and bake in a moderately hot oven or steam the mixture.
The eggs may be omitted, using ½ cup less milk.
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Recipe For Salmon Loaf Quick Dinner Ideas
recipe for salmon loaf - Quick and Easy Recipes for breakfast, lunch and dinner.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
The Best Salmon Loaf to Impress Your Guest