Salmon Loaf with Shrimp Sauce

Aside from being an easy dish to prepare, you can make minor modifications to the seasonings allowing you to slant this dish towards Italian, Mexican, Carribbean or French cooking. Therefore, you can choose to add or omit chopped onion, green onion tops, Cajun spices, etc.

Preheat oven to 375. Grease a loaf pan or use a cooking spray.

Ingredients for the loaf

• One 16oz can of salmon
  
• 2 eggs lightly beaten
  
• 2 cups bread crumbs (see note below)
  
• 1/2 cup milk
  
• 1/2 tsp salt
  
• Black pepper if desired

In a large bowl, beat eggs slightly (don’t whip into a foam). Add salmon, salt and milk and stir to break up salmon and incorporate the other ingredients. Add bread crumbs little at a time until consistency is just loose enough to pour into the loaf pan. Smooth out the top. Bake approximately 45 minutes or until knife inserted in center comes out clean. If you like, during the last ten minutes or so of cooking, top loaf with sliced almonds or a light sprinkling of parmesan cheese with the remaining bread crumbs.

Ingredients For the Sauce

• Approx 1/2 lb raw shrimp, shelled & deveined; chopped
  
• 1 stick of unsalted butter
  
• 1 teaspoon of flour
  
• 1 clove garlic, finely minced
  
• 1/2 cup of milk
  
• Juice of half a lemon (or lime)
  
• Salt & pepper to taste
  
• Finely chopped parsley (optional)

When loaf is done, turn out onto a platter, cut into at least 1 inch slices, spoon sauce over slices and serve.

Note about the bread crumbs you may use plain bread crumbs, seasoned crumbs, or make your own from any bread you have on hand, or even from soda crackers, Cheese Nips, Ritz crackers, croutons, etc. Experiment with the different flavors.

Good accompaniments to this dish are green vegetables that are slightly sweet such as baby English peas, crème peas or snow peas. A crisp Pinot Grigio goes well with the dish, or if you don't like the dish, drink enough wine so that you don't care.