Thursday, January 30, 2014

Quorningware Quickies - Salmon Loaf in French White

I had a few things on my proverbial plate this evening, like Angel Food Cake and Pineapple Bavarian, so I decided on a quick meal that I remember fondly from my youth.  This is one of those 1 pot meals.  Granted, you will have to dirty another piece of Corningware to cook your green beans or peas, but the main course only requires 1 dish.  Well, OK, you need a fork and a cheese grater too.

For all intensive purposes, this is nothing more than a large Salmon Cake that is baked and not deep fried, so it's a slightly healthier version of said Salmon Cake.  Mom always used her Pyrex Early American refrigerator dish to bake this, but I do not have one of those.  I believe they are called 503s.  Anyway, it took me a while to figure out which size of Corningware this equates to; but I finally figured it out.  The 503 holds roughly the same amount as a French White F-12-B, which is to say that it holds about 1 1/2 quarts, but this can also be prepared in a P-322 Square Baker (the 8 inch Brownie Pan)

So grab one of the above dishes and a fork and let's get this big salmon cake a cookin'. 

Salmon "Loaf"

14.75 oz can of Salmon
3/4 cup Panko
1/2 cup Celery, finely diced
2 TB grated Onion
2 TB All-Purpose Flour
4 TB unsalted Butter, grated as well
1/2 cup Whole Milk
1 large Egg

Corningware French White F-12-B (1.5 quart) or P-322 (8 inch Square Baker)

Preheat the oven to 350F Degrees and grab a can of Salmon.

Open the can of Slamon and and drain the liquid, then unceremoniously dump the contents into the F-12-B.

Grab a fork...

And break the Salmon up, just like you were getting ready to make a Tuna Sandwich.  Speaking of which, you can make this with Tuna if you like.

Add the Panko and stir everything together with the fork.

Add the Celery and the grated Onion and stir with the fork again.

Add the Flour and stir again.

Grate the Butter into the pan.... (it just make it easier)

And stir again to break it up.

Pour in the Milk and the Egg.....

Mix everything with the fork until it becomes sort of a cohesive "dough".

Gently press with the fork to even everything out.

Pop it in the oven for 35 to 40 minutes. (It will puff slightly, turn golden brown and be firm to the touch)

Remove from the oven and let sit 5 minutes.

Serve with a slice of Lemon to be used at the eaters discretion.

Where is your Corningware??


  1. I was just thinking of making salmon loaf, but your recipe sounds better than how my mother made it. Now if I can just find some Panko.

  2. I just gave this a try using tuna instead of salmon. Since it was a trial I cut the recipe into 1/3 the original which allowed me to use one 5oz can of tuna. Then I used a P-41 pan to cook with. It came out perfectly!

  3. That is excellent to hear! It had never occurred to me to make individual servings in the petite pans. Such an excellent idea! Thanks for letting me know.

  4. I am trying your recipe. I cannot remember my mother's recipe but it included crackers, egg, canned salmon. I think it was an old army wives recipe. Spartan. It was good but I hope yours will be even better. But I mixed it up in a bowl.


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