Audrey is a cook who loves creating new flavors by tweaking recipes to include healthier ingredients.
Quick and Easy Salmon Loaf in the Crock Pot
Meals don't get any easier or faster than this one. This salmon loaf was thrown together in 10 minutes and was delicious—moist and tender. It did not dry out as some salmon loaves I have tried will. However, I must say that I used my trusty thermometer and made sure to take it out just at the right time. Also, see my variations below on how to change the recipe or revamp it to your own personal tastes. You can make it with either fresh or canned salmon—just remember to remove all the bones and drain if using canned.
Serve with a green vegetable such as broccoli or asparagus or baked squash such as butternut or acorn. Since it is made with a bread base, potatoes or rice seemed overkill on starch so went with a simple green salad and vegetable.
My husband tells me that it made great leftover sandwiches as well! Also, see the suggestion regarding the foil "basket" I cooked it in. It made cleanup a snap and getting the loaf out of the crock pot a dream.
Makes 6 generous servings.
Read More From Delishably
- 1-3/4 to 2 cups cooked salmon, flaked
- 2 cups of bread cubes (unseasoned)
- 1/2 cup egg substitute or 2 eggs slightly beaten
- 1 cup of chicken broth or 1/2 cup white wine and 1/2 cup chicken broth
- 2/3 cup grated Parmesan cheese
- 1/3 cup of crumbled feta cheese
- 1/4 teaspoon yellow mustard powder
- Cooking spray
- Combine all ingredients in a bowl.
- Insert foil packet (see below) to come up the sides of the crock pot.
- Spray the foil with cooking spray.
- Transfer the salmon mixture to the foil packet in the center and form into a loaf with your hands.
- Cover and cook on low for 4-6 hours (mine took less than 4 hours)—or on a meat thermometer to 160 degrees.
- 2 eggs or 1/2 cup of egg substitute are interchangeable.
- 2 cups of cubed bread can be 2 cups of stuffing mix (although this would increase the salt content greatly).
- 2 cups of cubed bread could also be cut up crouton-size bread cubes toasted in the oven.
- 2 cups of cubed bread could also be untoasted bread cubes—just increase baking time until temperature registers at 160 degrees.
- Substitute 1 cup of white wine or Marsala for the 1 cup of chicken broth.
- Substitute fresh grated Parmesan for the 1 cup of cheese and take out the feta cheese.
- Substitute 1 cup of feta cheese for all the cheese.
- 1-3/4 cup of fresh cooked and flaked salmon = 14-3/4 ounce can of salmon.
- Add 1/4 cup of thawed petite peas to the loaf mix.
- Add 1/4 cup of finely chopped mushrooms to the loaf mix.
Foil Packet for Cooking in the Crock Pot
I saw this little trick in a cookbook from Taste of Home and thought I'd try it; it worked great. Cleanup was virtually nonexistent and it was super easy to lift out the loaf when completed. I had seen the technique other places but had somehow forgotten to try it.
- Tear off a several inch strip of foil—fold in half so the longer side is doubled.
- Repeat this until you have 4 strips of foil.
- Lay 2 of them on the counter to form a cross.
- Take another strip of foil and run it diagonally through the center of the cross.
- Repeat with last strip of foil.
- You will basically have a star-like pattern of foil. Press that together and insert gently into the crock pot.
- You want the strips to come up the side—those will be your 'handles' to lift out the loaf when finished cooking.
- Spray with cooking spray.
- Insert your loaf and mold on the foil. Don't fold down the strips—just leave them in place to use to lift out the loaf when completed.
- It would work with any meatloaf cooked in the crock pot and did not appear to change anything about the cooking process.