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Spinach And Salmon Loaf Recipe
|Canned salmon||400 Gram, drained (One 400 Gram)|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs)|
Calories 288 Calories from Fat 98
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 2.3 g11.6%
Trans Fat 0 g
Cholesterol 128.9 mg
Sodium 803.9 mg33.5%
Total Carbohydrates 19 g6.4%
Dietary Fiber 10 g40.2%
Sugars 3.3 g
Protein 32 g63.2%
Vitamin A 853.4% Vitamin C 214.2%
Calcium 54.5% Iron 71.6%
*Based on a 2000 Calorie diet
Rinse spinach, cut away stalks.
Place spinach in a large bowl, cover, cook for 1 minute on HIGH.
Line a lightly greased 22cm x 11cm loaf dish with 3 or 4 of the spinach leaves, leaving spinach hanging over the sides.
Squeeze out excess moisture and roughly chop the remaining spinach leaves.
Combine salmon, eggs, milk, lemon juice, breadcrumbs and cheese, stir in spinach.
Spoon mixture into spinach-lined dish.
Enclose filling by overlapping spinach leaves.
Cook for 15-18 minutes on MEDIUM HIGH.
Stand for 5 minutes before turning out.
Serve hot or cold.