1 egg
1/2 c. milk
1/4 c. melted butter
3 slices soft bread, cubed
1/2 tsp. salt
2 cans (16 oz. each) red salmon, drained with bone & skin removed

Beat egg slightly and mix with remaining ingredients until well blended. Pack salmon mixture firmly in greased 8 x 4 x 3 inch microproof loaf pan. Cover with wax paper. Cook on 70 (roast) for 25 to 30 minutes or until loaf is firm. Let stand covered for 10 minutes before slicing. Serve with Lemon Butter Sauce.