Salmon Loaf With Cucumber-Dill Sauce
|Canned salmon||16 Ounce, drained and flaked (With Bones)|
|Fine dry breadcrumbs||3⁄4 Cup (12 tbs)|
|Skim evaporated milk||2⁄3 Cup (10.67 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Lemon juice||1 Tablespoon|
|Celery salt||1⁄4 Teaspoon|
|Cucumber dill sauce||1 Cup (16 tbs)|
Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper, mix well.
Press mixture into an 8 x 5 x 3 inch loafpan coated with cooking spray, bake at 375Â° for 45 to 50 minutes or until done.
Remove from oven, let stand 3 minutes.
Remove from pan.
Serve with Cucumber-Dill Sauce.