Superb Salmon Loaf
1 (14.75-ounce) can salmon, drained and flaked
1 cup liquid egg substitute (or 4 to 5 large eggs, beaten)
2 slices whole wheat bread, coarsely crumbled
2/3 cup dry milk granules
1/2 cup diced green bell pepper
1/4 cup diced onion
1 teaspoon crushed dried basil
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon dried parsley flakes
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350°F. Spray an 8-inch loaf pan with nonstick
cooking spray.
In a large bowl combine salmon, egg substitute, bread crumbs and powdered milk;
mix until completely combined.
Add bell pepper, onion, basil, lemon juice, lemon zest, parsley, dry mustard
and celery seed. Mix well. Add salt and pepper to taste.
Spoon mixture into prepared pan. Press in pan gently with the back of a spoon.
Bake, uncovered, for 1 hour or until top of loaf is golden. Let stand 5 minutes,
then transfer to a serving plate. Makes 6 servings.