Salmon Loaf
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
salmon -- drained skin and bones removed |
|
2 |
whole |
eggs -- beaten |
|
1/2 |
cup |
low fat evaporated milk |
|
1 |
tablespoon |
fresh lemon juice |
|
4 |
whole |
green onions -- minced |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
1 |
tablespoon |
unsalted butter |
|
1/2 |
cup |
panko |
|
1/2 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
seasoned pepper |
|
2 |
ounces |
pimientos -- diced |
|
vegetable cooking spray |
| Heat oven to 350°F. Spray a 9x5 loaf pan. Heat butter in small skillet and add panko. Stir until covered with butter and toasty. Mix salmon, eggs, lemon juice, green onions, Worcestershire sauce, salt, butter, pimentos, and toasted panko together. Put in prepared pan and smooth top. Bake 30 to 40 minutes. Makes 4 servings. |
| Per Serving: 172 Calories; 6g Fat (34.4% calories from fat); 20g Protein; 8g Carbohydrate; trace Dietary Fiber; 116mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |