Mini Salmon Loaves USDA Recipe for Child Care Centers

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Mini Salmon Loaves USDA Recipe for Child Care Centers

Try these salmon loaves on a bun, over a bed of lettuce, with eggs or a side of hash browns, with a dipping sauce on the side, or just by themselves! This dish is inspired by a traditional Alaskan recipe.

CACFP CREDITING INFORMATION

1 loaf (about 1¹⁄2 oz) provides 1¹⁄2 oz equivalent meat and ¹⁄4 oz equivalent grains.

SOURCE

Team Nutrition CACFP Multicultural Recipe Project.

https://teamnutrition.usda.gov

Prep Time35

Cook Time15

Total Time50

Course: Main Course

Cuisine: American

Keyword: Child Care Centers, CACFP

Age Group: Ages 3-5

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Breakfast, Lunch, Supper

Conventional Meal Category: Main Dish (Entrée)

Program Meal Component: Grains, Meats

Meal Service Temperature: Hot

Cooking Method: Bake

25 Servings

Calories: 82

Ingredients

25 Servings

Weight

1 lb 15¼ oz Alaska salmon, skinless, boneless, canned, drained, flaked
- - Egg, large, slightly beaten
- - Milk, fat-free (skim)
- - Onion, dried, minced
- - Dill weed, dried
- - Lemon pepper seasoning
3⅛ oz Whole-wheat bread crumbs

Measure

3¾ cups 2½ Tbsp Alaska salmon, skinless, boneless, canned, drained, flaked
4 each Egg, large, slightly beaten
¼ cup Milk, fat-free (skim)
1 Tbsp 1 tsp Onion, dried, minced
2 tsp Dill weed, dried
2 tsp Lemon pepper seasoning
¾ cup Whole-wheat bread crumbs (about 3 slices of bread)

50 Servings

Weight

3 lb 14½ oz Alaska salmon, skinless, boneless, canned, drained, flaked
- - Egg, large, slightly beaten
- - Milk, fat-free (skim)
- - Onion, dried, minced
- - Dill weed, dried
- - Lemon pepper seasoning
6¼ oz Whole-wheat bread crumbs

Measure

7¾ cups 1 Tbsp Alaska salmon, skinless, boneless, canned, drained, flaked
8 each Egg, large, slightly, beaten
½ cup Milk, fat-free (skim)
2 Tbsp 2 tsp Onion, dried, minced
1 Tbsp 1 tsp Dill weed, dried
1 Tbsp 1 tsp Lemon pepper seasoning
1½ cups Whole-wheat bread crumbs (about 6 slices of bread)

-

25 Servings

Weight

1 lb 15¼ oz Alaska salmon, skinless, boneless, canned, drained, flaked
- - Egg, large, slightly beaten
- - Milk, fat-free (skim)
- - Onion, dried, minced
- - Dill weed, dried
- - Lemon pepper seasoning
3⅛ oz Whole-wheat bread crumbs

Measure

3¾ cups 2½ Tbsp Alaska salmon, skinless, boneless, canned, drained, flaked
4 each Egg, large, slightly beaten
¼ cup Milk, fat-free (skim)
1 Tbsp 1 tsp Onion, dried, minced
2 tsp Dill weed, dried
2 tsp Lemon pepper seasoning
¾ cup Whole-wheat bread crumbs (about 3 slices of bread)

50 Servings

Weight

3 lb 14½ oz Alaska salmon, skinless, boneless, canned, drained, flaked
- - Egg, large, slightly beaten
- - Milk, fat-free (skim)
- - Onion, dried, minced
- - Dill weed, dried
- - Lemon pepper seasoning
6¼ oz Whole-wheat bread crumbs

Measure

7¾ cups 1 Tbsp Alaska salmon, skinless, boneless, canned, drained, flaked
8 each Egg, large, slightly, beaten
½ cup Milk, fat-free (skim)
2 Tbsp 2 tsp Onion, dried, minced
1 Tbsp 1 tsp Dill weed, dried
1 Tbsp 1 tsp Lemon pepper seasoning
1½ cups Whole-wheat bread crumbs (about 6 slices of bread)

Instructions

Preheat oven to 350 °F.
Place salmon in a large bowl.
Break apart chunks of salmon using a fork.
Add egg, milk, onion, dill weed, lemon pepper, and bread crumbs. Mix well.
Divide salmon mixture into 25 or 50 portions (about 1³⁄4 oz each), use a #24 scoop.
Shape each portion into a mini-loaf, about 1" x 2" x ¹⁄2′′ and place on a baking sheet.
Bake for 15 minutes.
Critical Control Point: Heat to 155 °F or higher for at least 15 seconds.
Serve one loaf (about 1¹⁄2 oz cooked).
Critical Control Point: Hold at 140 °F or higher.

Notes

Optional

Serve with a lemon mayonnaise.

Nutrition