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  • Garden Salmon Loaf

    1 vote
    Garden Salmon Loaf
    Prep: 10 min Cook: 30-40 min Servings: 4
    by BearNakedBaker
    125 recipes
    >

    Ingredients

    • SAUCE
    • 3/4 cup frozen peas, thawed
    • 1 6oz, container plain low-fat Greek yogurt
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped fresh dill
    • Black pepper, to taste
    • LOAF
    • 2 cans ( 6oz. each) Sock eye salmon, drained (Costco)
    • 1/2 cup shredded carrots
    • 1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
    • 1 6oz container plain low-fat Greek yogurt
    • 1/3 cup sliced green onions
    • 2-1/2 oz. sliced ripe olives (optional)
    • 2 egg whites, lightly beaten
    • 1/4 cup chopped red bell pepper
    • 1/2 tablespoon Dijon mustard
    • 1/4 teaspoon black pepper

    Directions

    1. Preparation
    2. For sauce, combine all ingredients in small bowl; mix well. Cover and chill. When ready to serve, Place sauce in small metal bowl over simmering pot of water (double boiler) to gently warm sauce.
    3. Heat oven to 350°F. Spray 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
    4. For loaf, combine all loaf ingredients in large bowl; mix lightly but thoroughly. Press into pan; bake 30-40 minutes or until light golden brown. Let stand 5 minutes before slicing. Serve immediately with sauce.
    5. Yield
    6. 4

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