Tired of turkey? Try salmon loaf instead

My recipe for awesome salmon loaf

1 lb salmon

¾ c. milk

¼ c. chopped green pepper

2 eggs, well beaten

1 ½ c. dry bread crumbs

2 tblsp. chopped onion

¼ c. melted butter

2 tblsp. flour

¾ c. milk

Tired of turkey?  Well, I don’t think any of us really get tired of turkey, but after slices, hash and noodle soup, maybe we’re ready for something different.

If you need to clear out some kokanee salmon from your freezer, here’s an awesome salmon loaf that’s a great change of pace from all the turkey, mashed potatoes and black olives.

Our family has enjoyed this recipe from the Farm Journal’s Country Cookbook for many years.

It’s nothing special, but don’t count on many leftovers!

De-bone the salmon, reserving liquid for sauce.  Flake and remove skin if you haven’t already.

Add ¾ c/ milk, green pepper, eggs, bread crumbs, onion and ¼ c. melted butter.  Mix well.

Spoon mixture into a greased 8 1/2 x 41/2 x 2 ½”  loaf pan, packing mixture tightly.

Bake in moderate oven (350 degrees) for 50 minutes.

While salmon is baking, make the sauce (or you can substitute tomato catsup).

Melt 2 tbsp. butter, add flour; blend well.

Add ¾ c. milk and liquid from salmon drippings.

Cook until thick, stirring constantly.  Serve with salmon.

Original recipe says it serves six people.  There’s generally enough left over from my wife and me for one small sandwich!