Garden Salmon Loaf with Creamy Cucumber Sauce


Salmon Loaf

1 14.75- oz. or 4 2.6- oz. canned, boneless, skinless pink salmon
1/2 cup finely chopped celery OR
1/2 cup chopped green or red bell pepper
1/2 cup finely chopped onion (white, yellow or purple to add a flash of color!)
1/2 cup whole-wheat bread crumbs  (I use GF bread crumbs) OR
1/2 cup whole-grain, uncooked quick oats
1/2 cup skim milk
2 large eggs
1/8 tsp. pepper
1 Tbsp. chopped parsley
1 medium finely chopped jalapeño, (optional)

Heat oven to 350 degrees.  Spray 8 x 4 loaf pan with cooking spray.  Drain salmon and flake with fork.  Combine salmon, celery, chopped onion, bread crumbs, milk, eggs, pepper, parsley and jalapeno, mix well.  Shape into loaf with hands and pat into loaf pan.

Bake 40 minutes, let stand 5-10 minutes before serving.  Serve with cucumber sauce.
Creamy Cucumber Sauce

1 cup fat-free, plain yogurt
1/2 medium cucumber, peeled, finely chopped
2 Tbsp. chopped, fresh dillweed OR
1 1/2 tsp. dried dillweed
2 tsp. minced onion

In a small bowl combine all ingredients and chill well before serving.

Have a yummy day,



This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s