16 oz. can salmon, drained & flaked
1/4 t. pepper
10.5 oz. can cream of mushroom soup
1/4 t. rosemary
1/2 c. finely chopped onion
1 T. lemon juice
2 T. parsley, chopped
2 eggs, lightly beaten
1 1/2 c. cracker crumbs
Preheat oven to 350 degrees. Combine all ingredients in bowl and mix thoroughly. Pour into greased loaf pan and bake for one hour. Serve hot or cold.
Notes: This is great fresh out of the oven and served with rice or mashed potatoes. I’ll also crumble the refrigerated leftovers into a green salad. Granny always served it to me in a sandwich with some lettuce. You can substitute oats or bread crumbs for the cracker crumbs. The salmon I buy comes in a 14.5 oz can, which works just fine.