Prep 15 mins
Cook 45 mins
This recipe comes from the Southern Living 1986 Annual Recipes book. It is high in calcium and low in fat--a healthy entree for lunch or dinner. Plus it is quick and tastes pretty darn good!
- 1 (16 ounce) can salmon, with bones drained and flaked
- 3⁄4 cup fine dry breadcrumb
- 2⁄3 cup skim evaporated milk
- 1⁄4 cup diced onion
- 1⁄4 cup diced green pepper
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon pepper
- vegetable oil cooking spray
- 3⁄4 cup plain low-fat yogurt
- 1⁄2 cup unpeeled diced cucumber
- 1⁄4 cup reduced-calorie mayonnaise
- 1 tablespoon minced fresh onion
- 1 teaspoon chopped fresh parsley
- 1⁄4 teaspoon dried whole dill weed
- 1⁄8 teaspoon salt
- For the Salmon Loaf:.
- Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
- Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
- Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
- Remove loaf from pan. Serve with Cucumber-Dill Sauce.
- For Cucumber-Dill Sauce:.
- Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.