| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Fish | 6 | Servings | |
INGREDIENTS
| 1 | 16 0Z. Salmon | |
| 1 | c | Bread or cracker crumbs |
| buttered | ||
| 1 | Egg | |
| 1 | T | Lemon juice |
| 1/2 | c | Celery, chopped |
| 1/4 | c | Onion, chopped |
| 2 | T | Parsley |
| 3/4 | c | Milk and liquid from salmon |
| to make 3/4 c. | ||
| 1/2 | t | Salt |
| 1/4 | t | Tobasco sauce |
| 2 | T | Butter |
| 2 | T | Flour |
| 1/4 | t | Pepper |
| 1/2 | t | Salt |
| 1 | ds | Paprika |
| 1 | c | Milk |
| 1/2 | c | Green peas, frozen |
INSTRUCTIONS
Drtain salmon and reserve liquid. Toss salmon with lemon juice. Add celery, onion, parsley, 1/2 tsp. salt, and crumbs. Combine milk , salmon juice , and egg. Pour over crumb mixture. Mix and put in buttered loaf pan. Bake 45 minutes at 350øf. Sauce: Melt butter over low heat. Add flour, pepper, remaining 1/2 tsp. salt, and paprika. Stir to blend. Slowly, blend in milk, stirring constantly. Cook, stirring, until smooth and thick. Add tobasco and peas. Serve creamed peas over slices of salmon loaf. NOTES : From an Aberdeen Daily World newspaper supplement, Feb. 20, = Recipe by: dianne@olynet.com (MC list) Posted to MC-Recipe Digest V1 #400 by Dianne Ward <dianne@paccom.com> on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 44.4mg
Sodium: 440.2mg
Potassium: 136.1mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 3.2g
Protein: 3.5g