Salmon Surprise Loaf
Yield
4 servingsPrep
30 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
bread crumbs
for pan |
*
|
||
| 2 | cans |
salmon
|
*
|
| 10 | ounces |
spinach
frozen, chopped, thawed |
|
| 24 |
crackers, saltine
unmelted |
*
|
|
| 4 |
scallions, spring or green onions
chopped |
*
|
|
| ½ | cup |
parsley leaves
|
|
| ⅓ | cup |
liquid egg substitute
no-cholesterol, fat-free |
|
| ¼ | cup |
milk, skim, evaporated
|
|
|
lemon zest
|
*
|
||
|
lemon juice
|
*
|
||
| 1 ½ | teaspoons |
dill weed
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
bread crumbs
for pan |
*
|
| 2 | cans |
salmon
|
*
|
| 289 | ml/g |
spinach
frozen, chopped, thawed |
|
| 24 | each |
crackers, saltine
unmelted |
*
|
| 4 | each |
scallions, spring or green onions
chopped |
*
|
| 118 | ml |
parsley leaves
|
|
| 79 | ml |
liquid egg substitute
no-cholesterol, fat-free |
|
| 59 | ml |
milk, skim, evaporated
|
|
| 1 | x |
lemon zest
|
*
|
| 1 | x |
lemon juice
|
*
|
| 7.5 | ml |
dill weed
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease 9 x 5-inch loaf pan; coat with bread crumbs.
Drain salmon; debone and discard dark skin.
Place in large bowl.
Press liquid from spinach.
Combine spinach, saltines, green onion, parsley, egg substitute, evaporated skimmed milk, lemon rind and juice, dill weed and pepper in food processor.
Whirl until vegetables are finely chopped.
Add to salmon; mix well with clean hands to blend.
Spoon mixture into the prepared pan.
Bake in preheated 350℉ (180℃) F oven for 50 minutes until lightly browned.
Cool in pan 10 minutes.
Invert the loaf onto a serving platter.
