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Ingredients:
2 cans (7 1/2 ounces each) pink salmon
1 medium onion, finely chopped (if can tolerate)
1 large stalk celery, chopped
1 tablespoon butter
1/2 cup quick-cooking rolled oats
1/4 cup egg substitute
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dry mustard(if can tolerate)
1/8 teaspoon ground celery seeds
1/8 teaspoon ground black pepper (if can tolerate)
1/4 teaspoon salt (optional)
Drain the salmon, reserving 3 tablespoons of the liquid and placing the liquid in a medium bowl.
Remove and discard the skin from the salmon. Transfer the salmon to the bowl with the liquid. Use a fork to flake the salmon and crush the bones.
In a 2-cup glass measure, stir together the onions, celery and butter. Cover with wax paper. Microwave on high power for 2 minutes.
Add the onion mixture to the salmon. Stir in the oats, eggs, thyme, basil, mustard, celery seeds, pepper and salt (if using). Mix well.
Lightly spray an 8-inch x 4-inch glass loaf pan with no-stick spray. Transfer the salmon mixture to the dish. Lightly pat evenly in the dish. Bake at 350 F for 35 minutes. Place the pan on a wire rack and let stand for 5 minutes. Cut the loaf into 1-inch slices and use a wide-blade spatula to remove the slices from the dish. Serves 4
2 cans (7 1/2 ounces each) pink salmon
1 medium onion, finely chopped (if can tolerate)
1 large stalk celery, chopped
1 tablespoon butter
1/2 cup quick-cooking rolled oats
1/4 cup egg substitute
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dry mustard(if can tolerate)
1/8 teaspoon ground celery seeds
1/8 teaspoon ground black pepper (if can tolerate)
1/4 teaspoon salt (optional)
Drain the salmon, reserving 3 tablespoons of the liquid and placing the liquid in a medium bowl.
Remove and discard the skin from the salmon. Transfer the salmon to the bowl with the liquid. Use a fork to flake the salmon and crush the bones.
In a 2-cup glass measure, stir together the onions, celery and butter. Cover with wax paper. Microwave on high power for 2 minutes.
Add the onion mixture to the salmon. Stir in the oats, eggs, thyme, basil, mustard, celery seeds, pepper and salt (if using). Mix well.
Lightly spray an 8-inch x 4-inch glass loaf pan with no-stick spray. Transfer the salmon mixture to the dish. Lightly pat evenly in the dish. Bake at 350 F for 35 minutes. Place the pan on a wire rack and let stand for 5 minutes. Cut the loaf into 1-inch slices and use a wide-blade spatula to remove the slices from the dish. Serves 4
