Garden
Salmon Loaf
Serves 10
SAUCE
3/4 cup frozen peas, thawed
3/4 cup plain low-fat yogurt
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh dill weed
OR 1 teaspoon dried dill
Black pepper, to taste
LOAF
2 (15.5-ounce each) cans salmon, drained, skin and bones
removed
1 cup shredded carrots
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup plain low-fat yogurt
3/4 cup sliced green onions
1 (2.5-ounce) can sliced ripe olives (optional)
3 large egg whites, lightly beaten
1/3 cup chopped green bell pepper
1 tablespoon Dijon-style mustard
1/4 teaspoon black pepper
For sauce, combine all ingredients in small bowl; mix well.
Cover and chill.
Heat oven to 350°F. Spray 8 x 4-inch or 9 x 5-inch loaf
pan with cooking spray.
For loaf, combine all loaf ingredients in large bowl; mix
lightly but thoroughly.
Press into pan; bake 50 to 60 minutes or until light golden
brown.
Let stand 5 minutes before slicing. Serve immediately with
sauce.
Cooking Tip: Serve with warm tortillas, additional salsa
and shredded Monterey Jack cheese.
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