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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (229g) Recipe makes 2 servings |
||
| Calories 330 | ||
| Calories from Fat 62 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 479mg | 19% | |
| Potassium 616mg | 17% | |
| Total Carbohydrate 32.5g | 10% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 3.0g | ||
| Protein 32.2g | 64% | |
Salmon Loaf
By: Shahana
Mar 25, 2008
Easy and Healthy I use "No salt added salmon". and Sage can be used if Poultry Seasoning is not available.
SERVES 2 -3
Ingredients
- 1/4 cup egg substitute, ie, Break Free Eggs
- 1 (7 1/2 ounce) can pink salmon, do not drain
- 1/3 cup skim milk
- 3/4 cup dry breadcrumbs
- 2 teaspoons lemon juice
- 2 teaspoons onions, chopped
- 1/2 teaspoon hot pepper sauce
- 1 dash poultry seasoning
Directions
1
Heat oven to 350F.2
Use non-stick Baker's Secret pan or grease small loaf pan.3
Blend egg into flaked salmon.4
Stir in remaining ingredients.5
Spoon lightly into pan.6
Bake 45 minutes until top is golden and crisp.7
Serve garnished with lemon wedges and parsley sprigs.8
Pass dill sauce or egg sauce, if desired.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: DEEP
On May 6, 2008
Very good, and very simple. I wish I had added the extra egg as noted by the previous reviewer since the loaf wasn't quite as moist as I would have liked. With that addition, it could possibly make it a 5 star. The addition of the the poultry seasoning provided a sublte but interesting twist. It was great topped with creamed peas and a side of squash casserole. It's a keeper, and I'm sure I'll come back to it again. Thanks for posting!
From: Chef #673444
On May 4, 2008
This is a good recipe. I used 2 whole eggs, toasted 2 pieces of toast and crumbled for breadcrumbs, used soymilk in place of skim milk, and added a little minced garlic. It turned out really well, and served the two of us for dinner with enough for me for lunch the next day. It was quick and easy, thank you.
From: luvcook'n
On Apr 10, 2008
This is wonderful!!! I had to make some changes due to what I had on hand. First..I doubled the recipe...used whole eggs and whole milk. But when I make this again...I will use the egg substitute and skim milk. I also made them in a mini loaf pan...which yielded 6 loaves. My family just loved it. Thank you for sharing the great recipe!
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