Salmon Loaf (Clara Swanson)

The fish mixture can be combined up to 4 hours ahead and refrigerated in the baking dish covered with plastic wrap. Bring to room temperature for 15 minutes before baking, and add 3-5 minutes to the baking time if still cold.

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds, or reheat the entire loaf covered with foil in a 300°F oven for 10-15 minutes. The texture is best when served fresh, as reheating can dry out the loaf.