Garden Salmon Loaf
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- Servings: 10
- 3/4 cup frozen peas, thawed
- 3/4 cup plain low-fat yogurt
- 1 tablespoon dijon-style mustard
- 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill
- black pepper, to taste
- 2 (15 1/2 ounce) cans salmon, drained, skin and bones removed
- 1 cup shredded carrot
- 1 cup quaker oats (quick or old fashioned, uncooked)
- 1 cup plain low-fat yogurt
- 3/4 cup sliced green onion
- 1 (2 1/2 ounce) can sliced ripe olives (optional)
- 3 egg whites, lightly beaten
- 1/3 cup chopped green bell pepper
- 1 tablespoon dijon-style mustard
- 1/4 teaspoon black pepper
Recipe
- 1 for sauce, combine all ingredients in small bowl; mix well. cover and chill.
- 2 heat oven to 350°f spray 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
- 3 for loaf, combine all loaf ingredients in large bowl; mix lightly but thoroughly. press into pan; bake 50 to 60 minutes or until light golden brown. let stand 5 minutes before slicing. serve immediately with sauce.
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