You are here

Salmon Loaf With Green Pea Sauce

Healthycooking's picture
  Unsalted margarine 2 Tablespoon
  Yellow onion 1 Small, chopped fine
  Celery stalk 1 Medium, chopped fine
  Flour 3 Tablespoon
  Skim milk 1⁄2 Cup (8 tbs)
  Salmon 2 Can (20 oz), drained, flaked
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Egg white 1 Large, slightly beaten
  Dill weed 2 Teaspoon
  Lemon juice 4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Low sodium chicken broth 1 Cup (16 tbs)
  White pepper/Black pepper 1⁄8 Teaspoon
  Cooked green peas 1⁄2 Cup (8 tbs)

Preheat the oven to 350°F.
In a medium size saucepan, melt 1 tablespoon of the margarine over moderate heat; add the onion and celery, and cook, uncovered, until soft about 5 minutes.
Blend in 1 tablespoon of the flour, add the milk, and cook, stirring, for 3 to 5 minutes or until the sauce has thickened.
Remove from the heat and stir in the salmon, bread crumbs, egg white, half of the dill weed and lemon juice, and the black pepper.
Turn all into a lightly greased 7 1/2"x 3 3/4"x 2" loaf pan and bake, uncovered, for 40 to 45 minutes or until lightly browned.
Cool upright on a wire rack for 15 minutes.
Meanwhile, melt the remaining tablespoon of margarine in a small heavy saucepan over moderate heat.
Blend in the remaining 2 tablespoons of flour and cook, stirring, for 3 to 5 minutes.
Stir in the chicken broth and remaining dill weed and cook, stirring constantly, until thickened 3 to 5 minutes.
Mix in the remaining lemon juice, the white pepper, and the peas; cover and keep warm.
When the loaf has cooled, invert it onto a warm platter and serve.
Pass the sauce separately.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (12 votes)


Salmon Loaf With Green Pea Sauce Recipe