| 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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