Garden Salmon Loaf

Name: Garden Salmon Loaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: 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

(1)

Recipe by Pinay0618

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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READY IN: 1hr 10mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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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