| Servings: 4 |
Ingredients
- 1 can (14 3/4 ounces) water-packed salmon, drained, bones and skin removed1 small onion, finely chopped
- 1/2 cup soft no/low sodium bread crumbs
- 1/4 cup unsalted butter, melted
- 3 eggs, separated
- 2 tsp fresh lemon juice
- 1 tsp minced fresh parsley
- 1/2 tsp 21 Salute or other salt substitute
- 1/8 tsp freshly ground black pepper
Cream Sauce: (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (used 1%)
- 1 tsp dried dill weed (original recipe had ¼ cup pimento stuffed olives, chopped)
Directions
1. Preheat oven to 350°
2. In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, 21 Salute and pepper.
3. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture.
4. Transfer to a greased 8in x 4in loaf pan. Place in a larger baking pan. Add about 1 inch of hot water to larger pan. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before slicing.
5. Optional: In a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add in dill weed and stir. Serve with salmon loaf.
Author unknown, handed down in family, adapted for low sodium.
