Baked Salmon And Corn Dinner Loaf Recipe

About this recipe

This hearty and flavorful baked loaf combines tender pink salmon, sweet cream-style corn, and a touch of lemon for a pescatarian-friendly dinner option. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 220 g Noice Crustless Sandwich Bread (Freshly Made)
• 6 pcs Licious Brown Eggs
• 125 g Golden Prize Sardine In Oil With Chili
• 125 g Mooz Butter Garlic & Herbes
• 500 ml Mother Dairy Full Cream Milk
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 300°F (150°C) and lightly grease a loaf pan with butter.
2. 2. Open the can of sardines, drain it, and remove any skin and bones. Flake the sardines into a large mixing bowl.
3. 3. Add 1 can of cream-style corn to the bowl with the sardines and mix well.
4. 4. Tear 2 slices of bread into small pieces. Add half of the bread pieces to the sardines and corn mixture, stirring to combine.
5. 5. In a separate bowl, whisk together 2 eggs, 3/4 cup milk, 2 tablespoons melted butter, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
6. 6. Pour the egg mixture into the sardines and corn mixture, stirring until fully combined.
7. 7. Transfer the mixture to the prepared loaf pan and spread it evenly. Sprinkle the remaining bread pieces on top.
8. 8. Bake in the preheated oven for 30 minutes to 1 hour, or until the loaf is set and a toothpick inserted into the center comes out clean.
9. 9. Remove from the oven and let the loaf cool for 5-10 minutes before slicing and serving.