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Salmon And Mushroom Loaf

Microwave.Lady's picture
Ingredients
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Canned salmon 15 1⁄2 Ounce, drained, flaked (1 Can)
  Canned reduced sodium cream of mushroom soup 10 1⁄2 Ounce (1 Can, Ready To Serve Type, Divided)
  Rolled oats 1⁄2 Cup (8 tbs)
  Wheat germ 2 Tablespoon
  Egg whites 2
  Prepared mustard 1 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon
  Dried marjoram leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
For soup
  Cream of mushroom soup 1⁄2 Cup (8 tbs) (Reserved One)
  Dried basil leaves 1⁄8 Teaspoon
  Dried marjoram leaves 4
  Pepper 1 Dash
Directions

In 1-quart casserole, combine mushrooms, green pepper and onion.
Cover.
Microwave at High for 2 to 3 minutes, or until tender-crisp, stirring once.
Let stand, covered, for 3 minutes.
Add salmon, 1/2 cup mushroom soup, rolled oats, wheat germ, egg whites, mustard, basil, marjoram and pepper.
Mix well.
Spray 8 x 4-inch loaf dish with vegetable cooking spray.
Spread salmon mixture into prepared dish.
Cover with wax paper.
Microwave at 50% (Medium) for 16 to 25 minutes, or until center is firm to the touch, rotating dish twice.
Let stand, covered, for 5 minutes.
Loosen edges and invert onto serving platter.
In small mixing bowl, blend all sauce ingredients.
Microwave at High for 1 3/4 to 2 1/2 minutes, or until hot and bubbly, stirring once.
Serve sauce over salmon loaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2

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