To make salmon loaf with canned salmon, substitute with an equal amount. Combine a 14 3/4-ounce can of salmon with a small onion, 1/2 cup breadcrumbs and 1/4 cup butter. Separate three eggs and add the yolks to the bowl, along with 2 teaspoons of lemon juice, 1 teaspoon of minced parsley, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Place the egg whites in a bowl and beat until stiff, and then fold into the mixture.
Place the mixture into an 8-inch by 4-inch greased loaf pan. Bake at 350 degrees Fahrenheit for 40 to 45 minutes. Allow the loaf to stand for at least 10 minutes to solidify before slicing.
Salmon loaf is served with an olive cream sauce. Melt 2 tablespoons of butter in a saucepan. Add 2 tablespoons of all-purpose flour and stir until it is evenly distributed. Slowly add 1 1/2 cups of milk and allow to boil for up to two minutes while stirring. Once thickened, add 1/4 cup of chopped olives. Pour over the salmon loaf and serve.
This recipe yields four servings of two slices of salmon loaf with 1/3 cup of olive cream sauce. Each serving has 476 calories and 13 grams of carbohydrates. Servings supply 30 grams of protein.