by Eric Wharton
My Recipe Book, constantly being added to
When you feel neglected, think of the female salmon, who lays 3,000,000 eggs but no one remembers her on Mother's Day.
— Sam Ewing, athlete from Philadelphia, PA
When early European settlers first arrived, they adopted the diet of many Native American tribes who depended heavily upon salmon in their diet. However, they quickly got tired of a salmon-rich diet, with many indentured servants actually having a clause written into their contracts restricting salmon meals to only once a week.
Salmon was abundant on both the East and West coasts of America. New England first began canning salmon in 1840, shipping it all the way across the country to California. By 1864, the tables had turned with California supplying the east with canned salmon. Today, the waters of the east coast have became fished out of salmon, but it remains as a common dish in most American diets.
1 141/2-oz can flaked pink salmon
2 whole eggs, slightly beaten
4 tbsp butter
1/4 cup seasoned bread crumbs
1 tbsp parley flakes
1/4 tsp black pepper
Melt butter and add other ingredients. Fold into loaf form and press into mold. Bake 11/4 hours at 375° until top is golden brown.
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