Recipe: Salmon Surprise Loaf (using spinach and green onion)

SALMON SURPRISE LOAF

Dry bread crumbs (for pan)
2 cans (14 3/4 ounces each) salmon
1 (10 ounce) package frozen chopped spinach, thawed
24 unsalted saltine crackers
4 green onions, chopped
1/2 cup parsley sprigs
1/3 cup liquid no-cholesterol fat-free egg-substitute
1/4 cup evaporated skimmed milk
Rind and juice of 1 lemon
1 1/2 teaspoons dill weed
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan; coat with bread crumbs; set aside.

Drain salmon; debone and discard dark skin. Place in large bowl; set aside.

Press liquid from spinach. Combine spinach, saltines, green onion, parsley, egg substitute, evaporated skimmed milk, lemon rind and juice, dill weed and pepper in food processor. Whirl until vegetables are finely chopped.

Add spinach mixture to salmon; mix well with clean hands to blend. Spoon mixture into the prepared pan.

Bake at 350 degrees F for 50 minutes until lightly browned. Cool in pan 10 minutes. Invert the loaf onto a serving platter.

Makes 1 loaf
From: Kelly~WA - 08-03-2000