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Salmon Loaf
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 129 00
SALMON LOAF
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
191 cal
9g
21 g
7g
73 mg
176 mg
244 mg
Ingredient
Weight
Measure
Issue
SALMON,CANNED,PINK
19 lbs
2 gal 3-2/3 qts
CELERY,FRESH,CHOPPED
1-1/3 lbs
1 qts 1 cup
1-7/8 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
1-1/3 lbs
3-3/4 cup
1-1/2 lbs
RESERVED LIQUID
5-1/4 lbs
2 qts 2 cup
BREADCRUMBS
3-3/4 lbs
1 gal
EGGS,WHOLE,FROZEN
2 lbs
3-3/4 cup
PARSLEY,DEHYDRATED,FLAKED
1/8 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
COOKING SPRAY,NONSTICK
3/4 oz
1 tbsp
Method
1 Drain salmon; reserve 2-1/2 qt of salmon liquid for use in Step 3. Remove and discard skin and bones from salmon. Flake salmon;
cover salmon and salmon liquid.
2 Stir-cook celery and onions in a lightly sprayed steam-jacketed kettle or stock pot about 8 to 10 minutes, stirring constantly.
3 Combine salmon, salmon liquid and cooked vegetables with bread crumbs, eggs, pepper and parsley. Mix lightly but thoroughly.
DO NOT OVERMIX.
4 Lightly spray each sheet pan with non-stick cooking spray. Firmly and evenly pack 8 lb 2 oz salmon mixture into each sheet pan.
Divide into 2 equal loaves (about 7 inches wide) across the pan. Space evenly; smooth top and sides; cover.
5 Using a convection oven, bake 35 to 40 minutes at 325 F. or until lightly browned on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
6 Let stand 10 minutes before slicing. Cut 13 slices per loaf. CCP: Hold for service at 140 F. or higher.



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Salmon Loaf

Yield: 100 Portion: 4-1/2 Ounces
Calories: 191 cal
Carbohydrates: 9g
Protein: 21 g
Fat: 7g
Cholesterol: 73 mg
Sodium: 176 mg
Calcium: 244 mg

Ingredient Weight Measure Issue
SALMON,CANNED,PINK 19 lbs 2 gal 3-2/3 qts
CELERY,FRESH,CHOPPED 1-1/3 lbs 1 qts 1 cup 1-7/8 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 1-1/3 lbs 3-3/4 cup 1-1/2 lbs
RESERVED LIQUID 5-1/4 lbs 2 qts 2 cup
BREADCRUMBS 3-3/4 lbs 1 gal
EGGS,WHOLE,FROZEN 2 lbs 3-3/4 cup
PARSLEY,DEHYDRATED,FLAKED 1/8 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
COOKING SPRAY,NONSTICK 3/4 oz 1 tbsp

Method:
1 Drain salmon; reserve 2-1/2 qt of salmon liquid for use in Step 3. Remove and discard skin and bones from salmon. Flake salmon;
cover salmon and salmon liquid.
2 Stir-cook celery and onions in a lightly sprayed steam-jacketed kettle or stock pot about 8 to 10 minutes, stirring constantly.
3 Combine salmon, salmon liquid and cooked vegetables with bread crumbs, eggs, pepper and parsley. Mix lightly but thoroughly.
DO NOT OVERMIX.
4 Lightly spray each sheet pan with non-stick cooking spray. Firmly and evenly pack 8 lb 2 oz salmon mixture into each sheet pan.
Divide into 2 equal loaves (about 7 inches wide) across the pan. Space evenly; smooth top and sides; cover.
5 Using a convection oven, bake 35 to 40 minutes at 325 F. or until lightly browned on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
6 Let stand 10 minutes before slicing. Cut 13 slices per loaf. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/salmon_loaf.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence