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Ingredients:
2 cans of Alaska Salmon (14 3/4 oz each)
dry Bread Crumbs, for pan
1 pkg (10 oz) frozen chopped Spinach, thawed
24 unsalted Saltines
4 Green Onions, chopped
1/2 cup Parsley sprigs
1/3 cup liquid no-cholesterol fat-free Egg Substitute
1/4 cup Evaporated Skimmed Milk
Rind and Juice of 1 Lemon
1 1/2 tsp Dill Weed
1/4 tsp Pepper
Directions:
Preheat oven to 350F. Grease 9 x 5-inch
loaf pan; coat with bread crumbs. Drain salmon; debone and discard dark skin. Place in large bowl. Press liquid from spinach. Combine spinach, saltines, green onion,
parsley, egg substitute, evaporated skimmed milk, lemon rind and juice, dill weed and pepper in food processor. Whirl until vegetables are finely chopped. Add to
salmon; mix well with clean hands to blend. Spoon mixture into the prepared pan. Bake in preheated 350F oven for 50 minutes until lightly browned. Cool in pan 10
minutes. Invert the loaf onto a serving platter. Serving Size: 8.
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