| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Fish/shellf, Pasta, Casseroles | 4 | Servings | |
INGREDIENTS
| 4 | oz | Elbows, cooked al dente |
| 1 | cn | (1-lb) pink or red salmon |
| 2 | tb | Onion, finely minced |
| 1 | tb | Chopped parsley |
| 1 | ds | Pepper |
| 1 | c | Coarse whole wheat bread crumbs |
| 3 | Egg whites | |
| 3/4 | c | Skim milk |
| 2 | cl | Garlic, minced |
| 1 | ts | Dried dill |
| 1/4 | ts | Dried rosemary |
INSTRUCTIONS
Preheat oven to 350F. Spray a 9 x 5" loaf pan with Pam. Combine all ingredients in a medium size bowl with a fork. Place in loaf pan and bake 35-40 minutes. Makes 4 servings. Variation: Heat 1/2 cup Marinara sauce with 2 tablespoons lowfat buttermilk. Use as a sauce for the salmon loaf. Hope these help! From: pickell@cyberspc.Mb.Ca (S.Pickelldate: 96-09-10 14:24:27 Edt Posted to MM-Recipes Digest V4 #052 by BobbieB1@aol.com on Feb 20, 1997.
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