Alright, let’s talk about this here old fashioned canned salmon and rice loaf. You know, the kind your grandma used to make? Yeah, that one. It ain’t fancy, but it fills your belly and it don’t cost a fortune. That’s what matters, right?
First off, you gotta get yourself some canned salmon. Don’t go buyin’ that expensive fresh stuff, this here recipe is for us regular folks. The pink kind, that’s what I use. Drain the juice, you don’t need that. Then, get some rice. Cooked rice, I mean. You can use leftover rice, that works just fine. Waste not, want not, I always say.
Now, for the other fixin’s. You need an onion, a small one, chopped up real fine. And some celery, same thing, chop it up. If you got some bell pepper, you can throw that in too, why not? A little green, a little red, makes it look nice. But don’t go gettin’ all fancy on me now, just chop it up and be done with it.
Next, you need somethin’ to hold it all together. Eggs, that’s what I use. Two eggs is usually enough. And some breadcrumbs. Plain breadcrumbs, not that seasoned stuff. And a little milk, just a splash. Don’t want it too dry, you know.
- Canned salmon, drained
- Cooked rice
- Chopped onion
- Chopped celery
- Bell pepper (if you want)
- Eggs
- Plain breadcrumbs
- Milk
Okay, now let’s get to cookin’. First, you gotta heat up your oven. 350 degrees, that’s what the recipe says. And grease up a loaf pan. Butter, oil, whatever you got. Just make sure it don’t stick.
Then, take a big bowl – yeah, the biggest one you got – and dump everything in. The salmon, the rice, the veggies, the eggs, the breadcrumbs, the milk. Everything. Now, mix it all up. Use your hands, if you want. Just make sure it’s all mixed up good.
Once it’s all mixed, pour it into the loaf pan. Pat it down nice and even. Then, stick it in the oven. How long? Well, that depends. Maybe an hour, maybe a little more. Just keep an eye on it. When it’s golden brown on top and it feels firm, it’s done.
Old fashioned canned salmon and rice loaf, that’s what it is. Simple, ain’t it? But it’s good, real good. It’s comfort food, you know? The kind of food that makes you feel warm and fuzzy inside. And it’s cheap, too. That’s important these days, ain’t it? Everything costs so much, it’s a wonder we can even afford to eat anymore.
You can serve it with whatever you want. A side of veggies, some mashed potatoes, a salad. Or just eat it plain, that’s fine too. It’s good hot, it’s good cold. It’s good for lunch, it’s good for dinner. It’s just plain good, that’s all there is to it.
Now, some folks, they like to add things. A little bit of this, a little bit of that. Old Bay seasoning, some folks like that. A little bit of lemon juice, that’ll brighten it up. Worcestershire sauce, that’ll give it a little kick. But me, I like it plain. Just the way my grandma used to make it. Simple and good. That’s the best kind of food, if you ask me.
And don’t forget, this here canned salmon and rice loaf is a great way to use up leftovers. Got some leftover rice? Throw it in. Got some extra veggies? Toss ‘em in too. Waste not, want not, that’s my motto. And this here recipe, it’s perfect for that.
So there you have it. Old fashioned canned salmon and rice loaf. Easy to make, cheap to buy, and it fills your belly. What more could you want? Now go on and make it yourself. And let me know what you think. But don’t go changin’ it too much, okay? It’s perfect just the way it is.
This here dish, it ain’t gonna win no fancy cooking awards. It ain’t gonna be on the cover of some glossy magazine. But it’ll fill your belly and warm your heart. And sometimes, that’s all that matters, ain’t it?