La Leche League Salmon Loaf Recipe
Ingredients
| Salmon | 15 1/2 Ounce, drained | |
| Whole grain bread crumbs | 1 Cup (16 tbs) | |
| Celery stalks | 2 , chopped | |
| Mushrooms | 2 1/2 Cup (16 tbs) | |
| Chopped scallions | 3/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Egg | 1 , beaten | |
| Egg whites | 2 , beaten | |
| Lemon juice | 2 Tablespoon | |
| Cottage cheese | 1/2 Cup (16 tbs) | |
| Dill weed | 2 Teaspoon, minced | |
| Basil | 1/2 Teaspoon |
Directions
Crush salmon bones and toss together with the flaked salmon in a mixing bowl.
Add bread crumbs to bowl.
In a skillet, steam-stir celery, mushrooms and scallions, using a few drops of water to prevent scorching before vegetables begin releasing their juices.
Add garlic, and steam until vegetables are tender and liquid has evaporated; then combine in a large mixing bowl with the salmon, crumbs and the remaining ingredients.
Place mixture in a 9 X 5-inch (23 X 13-cm) loaf pan and bake in a preheated 350°F (175°C.) oven for 30 to 45 minutes, until firm.
Add bread crumbs to bowl.
In a skillet, steam-stir celery, mushrooms and scallions, using a few drops of water to prevent scorching before vegetables begin releasing their juices.
Add garlic, and steam until vegetables are tender and liquid has evaporated; then combine in a large mixing bowl with the salmon, crumbs and the remaining ingredients.
Place mixture in a 9 X 5-inch (23 X 13-cm) loaf pan and bake in a preheated 350°F (175°C.) oven for 30 to 45 minutes, until firm.
Chef
