Garden Salmon Loaf
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Recipe is from Quaker Oats. I left out the dill because none of us like it, but the sauce needed something in its place. I hope one of y'all figure it out!
- Ready In:
- 1hr 10mins
- Serves:
- Units:
1
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ingredients
-
SAUCE
- 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
-
LOAF
- 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
directions
- For sauce, combine all ingredients in small bowl; mix well. Cover and chill.
- Heat oven to 350°F Spray 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
- 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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RECIPE MADE WITH LOVE BY
@Pinay0618
Contributor
@Pinay0618
Contributor
"Recipe is from Quaker Oats. I left out the dill because none of us like it, but the sauce needed something in its place. I hope one of y'all figure it out!"
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