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Preheat oven to 350F. Grease 9 x 5-inch loaf pan; coat with bread crumbs. Drain salmon; de-bone 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
salmon loaf onto a serving platter. Serving Size: 8.
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