Canned mackerel may be used in place of salmon in this recipe to make a good budget fish loaf.


1 sixteen (16) ounce can of salmon
1 tablespoon of vinegar or fresh lemon juice
Cold water
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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