Mason-Dixon Recipes

Salmon Loaf

When you feel neglected, think of the female salmon, who lays 3,000,000 eggs but no one remembers her on Mother's Day.

         — Sam Ewing, athlete from Philadelphia, PA

When early European settlers first arrived, they adopted the diet of many Native American tribes who depended heavily upon salmon in their diet. However, they quickly got tired of a salmon-rich diet, with many indentured servants actually having a clause written into their contracts restricting salmon meals to only once a week.

Salmon was abundant on both the East and West coasts of America. New England first began canning salmon in 1840, shipping it all the way across the country to California. By 1864, the tables had turned with California supplying the east with canned salmon. Today, the waters of the east coast have became fished out of salmon, but it remains as a common dish in most American diets.

INGREDIENTS

2 14¹/₂-oz can flaked pink salmon
4 whole eggs, slightly beaten
8 tbsp butter
¹/₂ cup seasoned bread crumbs
2 tbsp parley flakes
¹/₂ tsp black pepper

DIRECTIONS

Melt butter in saucepan. Add to mixing bowl and add other ingredients. Mix until flaked salmon is broken down and all ingredients are mixed well. Fold into loaf shape and press into mold. Bake 1¹/₄ hours at 375°F until top is golden brown.

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