2 cans of canned Alaskan pink salmon drained and DeBoned
1 egg
1 quarter cup fresh chopped onion or a small handful of dried chopped onion
2 pinches garlic
1 generous sprinkle of seasoning salt like lowery or morton's nature
seasoning
2 pinches of Lemon pepper
2 pinches of black pepper
One fourth to two thirds cup Seasoned bread crumbs
1. Open the cans of salmon and drain them by pressing down on the
contents with the lid over the sink
Try to get as many of the little round bones out as possible. They
usually are together in vertical rows. If you miss a few, it's no
biggy. They don't
get stuck in your throat like regular fish bones. They just add a
little graininess to the loaf.
2. With your hands, break up the salmon in a medium sized mixing bowl.
3. Make a small well in the middle and crack the egg into it. Mix well.
4. Add all of the other ingredients.
5. After all is thoroughly combined, add the bread crumbs until the
loaf is easy to mold. If it seems a bit dry, add a little milk.
6. Form into a loaf and Place into a well greased loaf pan and bake
at 350 degrees for 1 hour.
7. When baked, let stand 5 minutes and turn onto a plate and slice.
If the pan is sufficiently greased, loaf should slip right out.