1 sixteen (16) ounce can of salmon
1 tablespoon of vinegar or fresh lemon juice
2 medium eggs, beaten
1/2 teaspoon of salt
1/8 teaspoon of freshly ground pepper
1 slice of fresh bread, crumbled fine
1/4 cup of finely chopped celery with leaves
2 tablespoons of finely chopped green onion
1 tablespoon of finely chopped green pepper
Preheat your oven to 350 degrees F.
Prepare a 7 1/2" x 2 1/4" loaf pan with vegetable pan-coating spray.
Drain the salmon, saving the liquid. Discard the skin but save the bones.
Flake the salmon lightly but well with a fork (yield will be 3 cups).
Crush the bones (a free calcium bonus) and mix them with the salmon.
Add viegar to salmon liquid and then add enough cold water to make 1/2 cup of total liquid; add this to the salmon.
Add all remaining ingredients and mix thoroughly.
Pack this into the prepared loaf pan and bake for 1 (one) hour.
Leave the loaf in the pan for 5 minutes before unmolding onto a serving plate. To serve, cut across width into four thick or eight thin slices.
*NOTE* Canned pink and chum salmon are less expensive and as nutritious as sockeye, coho, and red salmon.
Makes 4 servings
One serving = 1/4 loaf
One serving = 3 meat/protein plus 1 fruit/veggie
Calories = 221
g protein = 26
g carbohydrate = 4
g dietary fiber = 0.4
g fat - total = 10
mg cholestrol = 182
mg sodium = 907
NOTE: This recipe is not suitable for a low sodium diet.
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