Salmon Loaf

Recipe Ingredients

2		Pink salmon - (7 1/2 oz ea)
1		Onion - finely chopped (medium)
1		Celery stalk - chopped (large)
1 tablespoon	15ml	Nondiet tub-style margarine or butter
1/2 cup	31g / 1.1oz	Quick-cooking rolled oats
1/4 cup	49g / 1.7oz	Fat-free egg substitute
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Dry mustard
1/8 teaspoon	0.6ml	Ground celery seeds
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt - (optional)

Recipe Instructions

Drain the salmon, reserving 3 tablespoons of the liquid and placing the liquid in a medium bowl. Remove and discard the skin from the salmon. Transfer the salmon to the bowl with the liquid. Use a fork to flake the salmon and crush the bones.

In a 2-cup glass measure, stir together the onions, celery and margarine or butter. Cover with wax paper. Microwave on high power for 2 minutes.

Add the onion mixture to the salmon. Stir in the oats, eggs, thyme, basil, mustard, celery seeds, pepper and salt (if using). Mix well.

Lightly spray an 8-inch by 4-inch glass loaf pan with no-stick spray. Transfer the salmon mixture to the dish. Lightly pat evenly in the dish. Bake at 350 degrees for 35 minutes.

Place the pan on a wire rack and let stand for 5 minutes. Cut the loaf into 1-inch slices and use a wide-blade spatula to remove the slices from the dish.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 224; Fat: 8.1 grams (33% of calories); Cholesterol: 41 milligrams; Sodium: 581 milligrams; Fiber (grams) 2.0.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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