Yield: 8 servings
2 cans (15 oz each) Salmon
Bread Crumbs, for pan
1 pkg (10 oz) frozen Chopped Spinach, thawed
24 Unsalted Saltines
4 Green Onions, chopped
1/2 cup Parsley
1/3 cup Egg Substitute
1/4 cup Evaporated Skimmed Milk
Rind and Juice of 1 Lemon
1 1/2 tsp Dill Weed
1/4 tsp Pepper
Preheat oven to 350F. Grease 9 x 5-inch loaf pan; coat with bread crumbs.
Drain salmon. 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.