green salad with a lemony vinaigrette work just as well. A squeeze of fresh lemon over each slice brightens the richness, and a spoonful of tartar sauce or plain yogurt mixed with a bit of mustard makes an easy sauce. Leftovers are wonderful cold, tucked into a sandwich with lettuce and pickles, or gently reheated and served alongside steamed rice and a quick cucumber salad.
Oven Baked 6-Ingredient Retro Salmon Loaf
Servings: 4
Ingredients
2 cans (14–15 oz each) pink salmon, drained and flaked (bones and skin removed if desired)
1 cup finely crushed saltine crackers (about 24 crackers)
2 large eggs, lightly beaten
1/2 cup whole milk (or 2% milk)
1/4 cup finely minced onion
1 tablespoon dried parsley flakes (plus extra for sprinkling on top, optional)
1/2 teaspoon kosher salt (optional, to taste)
1/4 teaspoon black pepper (optional, to taste)
Nonstick cooking spray or
