Salmon Loaf With Shrimp Sauce

• 2 (1 lb.) cans salmon
• 1/4 c. minced onion (optional)
• 1/4 c. chopped fresh parsley or diced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. lemon juice
• 1/2 tsp. thyme leaves
• 2 c. coarse cracker crumbs
• milk
• 4 eggs, well beaten
• 1/4 c. melted butter
• 1 can condensed cream of shrimp soup
• 1/4 c. milk

1. Drain salmon, reserving liquid, flake salmon in bowl.
2. Add onion, parsley, lemon juice, salt, pepper, thyme and cracker crumbs.
3. Mix lightly.
4. Add enough milk to reserved liquid to make 1 cup.
5. Add liquid, eggs and butter to salmon; mix lightly.
6. Spoon into greased 8 1/4 x 4 1/2 x 3-inch glass loaf pan.
7. Bake in 350u0b0 oven 1 hour or until loaf is set in center.
8. Remove from pan onto platter.
9. Combine soup and 1/4 cup milk in saucepan; heat well. Serve with loaf.

salmon, onion, fresh parsley, salt, pepper, lemon juice, thyme, coarse cracker crumbs, milk, eggs, butter, condensed cream, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475593 (may not work)