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“This is the closest I could come to the salmon loaf my Grandma used to serve, always with a baked potato, often with a side of broccoli. It works great with reduced fat Ritz crackers (I have tried it out), skim milk, egg substitute and olive oil instead of butter, which brings the saturated fat content WAY down while keeping the flavor and texture.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain canned salmon liquid into measuring cup. Add milk to total 1 cup.
  2. Flake salmon and add to milk/salmon liquid.
  3. Combine with all remaining ingredients and mix lightly.
  4. Pour mixture 8"X4" loaf pan, either well greased or treated with cooking spray.
  5. Bake at 375 degrees for 45 minutes to one hour.
  6. Serve with lemon wedges.

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