Tangy Baked Salmon

Tangy Baked Salmon

Let’s get popping! Tangy Baked Salmon brings everyone together with Kellogg’s Rice Krispies cereal. Mix sour cream, milk, and egg yolks, then add salmon, veggies, and crunchy cereal. Fold in beaten egg whites for a light loaf. Bake for 30 minutes at 375°F. Add a fluffy mustard topping, then bake 5 minutes more. Serve 6 squares—a treat for every occasion! Try fun twists like swapping tuna or stuffing mix. So easy, you can do it together! Make snack time magical and add your own creative touch.

  • Kellogg’s Rice Krispies cereal adds crunch and lightness to Tangy Baked Salmon.
  • Ready in 65 minutes with easy prep and stepwise directions for families.
  • Serves 6 squares—so easy, you can do it together!
  • Try creative twists like substitute tuna or stuffing mix for fresh flavors.
  • A treat for every occasion—make snack time magical and add your own creative touch!
Salmon loaf is no longer ordinary when you lighten it with beaten egg whites and add a fluffy mustard topping.

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PREP TIME (MIN)

35

TOTAL TIME (MIN)

65

SERVINGS

6

Ingredients

  • 1/3 cupsour cream
  • 1/2 cupmilk
  • 3eggs, separated
  • 2 cupsKellogg's® Rice Krispies® cereal
  • 1 can(15 1/2 ounce) salmon, drained, skinned, boned and flaked
  • 1/4 cupfinely chopped onion
  • 1/4 cupchopped celery
  • 1 tablespoondried parsley flakes, divided
  • 1 tablespoonlemon juice
  • 1/2 teaspoonsalt
  • 1/8 teaspoonpepper
  • 1 cupmayonnaise
  • 1 tablespoonprepared mustard

NUTRITION INFORMATION

Directions

1. In large mixing bowl, stir together sour cream, milk and egg yolks. Add KELLOGG'S® RICE KRISPIES® cereal, stirring until combined. Let stand about 5 minutes. Beat well. Add salmon, onion, celery, 2 teaspoons of the parsley flakes, lemon juice, salt and pepper. Mix until combined. Set aside. 2. Place 2 of the egg whites in small mixing bowl. Beat until stiff, but not dry. Fold into salmon mixture. Spread in 10 x 6 x 2-inch (1 1/2-qt.) glass baking dish coated with cooking spray. 3. Bake at 375°F about 30 minutes or until knife inserted near center comes out clean. 4. While salmon mixture is baking, measure mayonnaise and mustard into small mixing bowl. Mix well. Set aside. 5. Place the remaining egg white in small mixing bowl. Beat until stiff but not dry. Fold into mayonnaise mixture. Remove baked salmon mixture from oven. Spread mayonnaise mixture evenly over top. Return to oven and continue baking about 5 minutes longer or until topping is set. Remove from oven. Sprinkle the remaining 1 teaspoon parsley flakes over top. Cut into squares and serve immediately. Yield: 6 squares VARIATIONS: Tangy Topped Tuna Bake: 2 cans (7 oz. each) solid pack white tuna, drained and flaked, may be substituted for the salmon. Herb-Seasoned Salmon Bake: 2 cups KELLOGG'S® CROUTETTES Stuffing Mix may be substituted for the KELLOGG'S® RICE KRISPIES® cereal. Add to sour cream mixture in step 1. Let stand 10 minutes. Beat until smooth. Continue as directed in step 2 thru 5.