Ingredients.....

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.

        

"Back to Recipes Main Index"
"Back to Hints & Tips Main Index"
"Back to Main "Purple" Section Index"
"Back to Main Entry Page for other Sections"

Go Back to the page you just came from

This page has been accessed times.

 

© vjr All Rights reserved.