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Add a photoServings: 6
Ingredients
- 1 can (15-ounce) salmon, liquid removed
- 1/2 c. Fresh bread crumbs
- 1 med Onion, minced
- 1/2 x Lemon, juice of
- 1 c. Evaporated skim lowfat milk
- 1 x Egg Salt and pepper
- 1/2 c. Minced celery Dill sauce (see recipe)
Directions
- Put all ingredients except celery and dill sauce into blender; blend well.
- Scatter celery into a non-stick ring mold or possibly loaf pan that has been rubbed lightly with margarine. Pour contents of blender into mold or possibly pan.
- Bake in a preheated 350 degree oven 40 min for ring mold, or possibly 60-70 min for loaf pan, or possibly till knife inserted in center comes out clean.
- Remove from oven and let stand 5 min. Unmold onto serving platter.
- Serve with Dill Sauce (see recipe in this cookbook).
- for calcium each.
- HEARTS KITCHEN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 32 | 32% |
| Total Fat 3.68g | 5% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 111mg | 5% |
| Potassium 173mg | 5% |
| Total Carbs 12.47g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.54g | 4% |
| Protein 4.27g | 7% |
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