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Garden Salmon Loaf

  • 8servings
  • 240calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) frozen peas , thawed

  2. 3/4 cup(s) plain low-fat yogurt

  3. 1 tablespoon(s) chopped fresh dill weed or 1 teaspoon dried dill

  4. Black pepper , to taste

  5. 2 can(s) (15 1/2 ounces each) salmon , drained, skin and bones removed

  6. 1 cup(s) shredded carrots

  7. 1 cup(s) Quaker® Oats (quick or old fashioned) , uncooked

  8. 1 cup(s) plain low-fat yogurt

  9. 3/4 cup(s) sliced green onions

  10. 1 can(s) (2 1/2-ounce) sliced ripe olives

  11. 3 egg whites , lightly beaten

  12. 1/3 cup(s) chopped green bell pepper

  13. 1 tablespoon(s) Dijon-style mustard

  14. 1/4 teaspoon(s) black pepper

Instructions Jump to Ingredients ↑

  1. For sauce, combine all ingredients into small bowl; mix well. Cover and chill.

  2. Heat oven to 350 degrees F. Spray 8- by 4-inch or 9- by 5-inch loaf pan with cooking spray.

  3. 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.

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