Salmon & Vegetable Loaf

Top Review by Barry Towns

This was really good!! We used 2 cans of salmon (for 15 oz. total), and included the liquid. Used a whole red pepper instead of half; and had it with just a touch of dill added, and lemon juice on the side. Accompanied it with rice and a mixture of beans (yellow and green) and baby carrots. The entire meal cost about $3.00 and was like eating in a fancy restaurant! For simplicity, ease, and eating enjoyment, this unpretentious table is hard to beat...

Ingredients Nutrition

  • 4 teaspoons oil
  • 1 onion, chopped
  • 12 red bell pepper, finely dice
  • 12 ounces salmon
  • 4 teaspoons chives, Snipped
  • 4 teaspoons parsley, Freshly chopped
  • to taste black pepper, Freshly ground
  • 2 egg whites, stiffly beaten
  • 12 cup whole wheat breadcrumbs (fresh)

Directions

  1. Heat oil in pan and cook onion and peppers 2-3mins till onion softens.
  2. Combine
  3. salmon, breadcrumbs, chives, parsley and onion mixture in a bowl.
  4. Season lightly with pepper.
  5. Fold egg whites in lightly.
  6. Spoon into lightly greased and lined loaf tin.
  7. Bake 350F 45 mins or till firm.
  8. Stand 10 mins before turning out. Cut into slices to serve.

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