Salmon Loaf
Portion Size: 3 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup finely chopped onion | Wash, peel and chop |
| 2 teaspoons dried dill weed | |
| 1/4 teaspoon pepper | |
| 2 tablespoons olive oil | |
| 3 eggs, beaten | |
| 1 cup bread crumbs | |
| ½ cup red bell pepper | Washed, trimmed and diced |
| 1/2 cup milk | |
| 4 cups salmon, drained and broken into chunks (water packed) | Canned |
| 8 oz. low fat cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan cook onion, dill weed, and pepper in olive oil till onion is tender. | |
| 2 | Combine egg, bread crumbs, milk, and onion mixture. | |
| 3 | Add salmon and peppers; mix well. | |
| 4 | Shape into a loaf in a greased shallow baking pan. | |
| 5 | Bake in a 350 degree oven for 30 to 35 minutes. Top with cheese | Cook until internal temperature reaches 165° F for 15 seconds. |
Posted in Seafood Dinner Recipes
