Often, any recipe with the word "loaf" in its name entitles the modern cook to discount it, but hang in there with me. Our family loves it. In fact the only reason I am making it tonight is because my daughter requested it for her birthday.
It's special to her because not only is it delicious, but also the cost of salmon makes it a little precious for our average food budget. It is special to me because it brings back fond memories of a dear lady named Donna Erwin. Salmon Loaf was Donna's go-to dish for every new mother whenever ladies from our church would bring dinner. I suspect she chose it because it was easy to make ahead and to freeze. When each of my children was born, I could count on Donna, who always arrived with Salmon Loaf and genuine care. Eating it now brings back the feelings of excitement, nurturing and hope which accompanies the birth of a new baby.
Other church ladies blessed me with a variety of dishes over the course of my four children's births, but this one is different. I could always count on it. Home cooked meals are nearly always appreciated, but the smells and tastes of signature recipes like Donna's Salmon Loaf can bring memories to life more surely than a photograph. Thank you, Donna, wherever you are.
Salmon Loaf
2 large (1 lb.) cans of salmon, juice included, but bones removed
2 cups cracker crumbs
1/3 cup of minced onion
3 eggs
1 tbsp. lemon juice
1/2 cup evaporated milk
1/8 tsp. black pepper
Grease a 9" X 5" loaf pan. Mix all ingredients and press lightly into pan. Bake 325 for about 1 hour, 10 min.
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