This is the recipe for salmon loaf - similar to meatloaf but with canned salmon - I made. It turned out too dry. (Or is salmon loaf supposed to be DRY?!) Can anyone tell me how to alter this recipe?
1 15 oz. can salmon, drained
1 10 3/4 oz. can cream of mushroom soup, undiluted
1/2 c. mayonnaise
1 tsp. dried parsley
1/2 c. onion, chopped
1/4 c. green pepper and/or celery, chopped
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 c. bread crumbs
1 8 1/2 oz can peas, drained and added last
Mix all together. Pour into greased loaf pan. Bake 1 hr. at 350.
1 can (15 1/2 oz.) Alaska salmon
2 cups soft bread crumbs
1/3 cup finely minced onions
1/4 cup milk
2 Tablespoons chopped parsley
1 Tablespoon lemon juice
1/4 teaspoon dill weed
Dash black pepper
Drain and flake salmon, reserving 2 tablespoons liquid.
Combine flaked salmon and reserved liquid with remaining ingredients.
Place in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or
shape into loaf on greased baking pan.
Bake at 350 F for 45 minutes.
Salmon loaf does have a tendancy to be dry if you're not careful.
I think your recipe might be okay if you add an egg or two.
Also think an hour might be a little too long.