Planked Salmon Savannah

Salmon Savannah

An Economical Salmon Recipe from 1937

This recipe is from a pamphlet titled, “Magic Entrees to Make With Salmon”, produced by the Canned Salmon Industry of Seattle, Washington. It was published in 1937 to promote canned salmon as an affordable, healthy meal for dinner. I don’t know that Planked Salmon would be considered by many to be a tempting dish nowadays. But for the housewife of 1937 looking to balance her household budget, the recipes in this book may have been a “gold mine of delicious ways to serve one of our most valuable health foods”. Or so hoped Carolyn Evans, who worked for the Department of the Interior and wrote this introductory statement.

Planked Salmon Savannah

2 cups (1 lb.) Canned Salmon
½ cup evaporated milk
2 tbsps. chopped onion
1 bay leaf
3 tbsps. butter
4 tbsps. flour
2 eggs, separated
½ tsp. salt
dash of pepper
2 tbsps. chopped pickle
1 tbsp. chopped parsley
2 cups fine bread crumbs

Heat juice from salmon, milk, onion, bay leaf in double boiler. Blend butter, flour; add to hot liquid, stir until smooth (10 min.). Stir in beaten yolks, seasonings, pickle, parsley. Cool, combine with flaked salmon. Shape 6 cutlets; roll in flour, slightly beaten egg whites, bread crumbs. Butter, place on greased plank or heat-proof platter. Border with mashed potatoes as shown, brown in hot oven (450°F). Serve with hot spinach and glazed beets, decorate with hard-cooked egg.

Serves 6