I’m a great fan of salmon, cooked, or not, any which way. Bill, not so much, which makes me come up with different methods of cooking it.
OK, so it’s not a pretty thing coming out of the can and doesn’t look much better cooked. It’s because of that slimy gray skin and freaky-looking bones…
Before Bill eyes those bones and aims for the garbage, I devour them. For that reason, growing up, I made a point of being in the kitchen when Mom was opening a can.
The bones soften up when cooked and are a good source of calcium. And you won’t notice the skin after it’s cooked. If it bothers you, your cat or dog will love it.
This makes for a simple, easy, inexpensive meal. It’s a salmon loaf that’s healthy, and makes a good sandwich leftover also!
15-ounces can salmon, drained with skin removed
6 ounces can water chestnuts, drained and diced
1 egg, beaten
½ cup celery, diced
½ cup Vidalia onion, diced
¼ cup ketchup
½ teaspoon dried dill
1 teaspoon Worcestershire sauce
½ teaspoon seasoned pepper
2-3 dashes hot sauce, optional
4 Lemon wedges
Preheat oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray.
Combine all ingredients, except lemon wedges, in a large bowl.
Transfer mixture to baking sheet, and form a loaf.
Bake until top is lightly browned, about 35-45 minutes.
Serve with lemon wedges.