Salmon Loaf

• 1 (14.75 oz) can Salmon, undrained
• 1/2 c. Dried Bread Crumbs
• 1/2 c. Milk
• 1 egg, beaten
• Salt and Pepper, to taste 
• 2 Tbsp butter
• 1/2 large Yellow Onion, finely diced
• 1/2 tsp Lemon Pepper
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/2 tsp dried Dill Weed

Preheat oven to 350°F .

Remove the bones and skin from the salmon but keep the juice.   In a mixing bowl, combine the salmon, salmon juice, bread crumbs, milk, egg, and seasonings. Mix thoroughly.

Sauté the onion in the butter and then add the cooked onion to the salmon mix.  Stir well.

 Place the mixture into a lightly greased 9 x 5" loaf pan. Sprinkle a few extra bread crumbs on top. Bake at 350° for approximately 45 minutes or until done.

** The salmon loaf may be served as is or may be accompanied by the following sauce.

Dill Sauce

• 1/2 c. Mayo
• 1 Tbsp Lemon Juice
• 1 Tbsp Sweet relish
• 2 Tbsp Yellow Onion, finely diced
• 1 tsp dried Dill Weed

Mix ingredients well and refrigerate for at least 2 hours prior to serving.