Vancouver Salmon Loaf
|Canned salmon||15 1⁄2 Ounce (1 can)|
|Egg||1 , lightly beaten|
|Fresh breadcrumbs||250 Milliliter (2 cups)|
|Whipping cream/Sour cream||60 Milliliter (1/4 cup)|
|Minced celery leaves||30 Milliliter (2 tablespoon)|
|Curry powder||1⁄2 Teaspoon|
|Small onion||1 , grated|
|Lemon||1⁄2 (use juice and grated rind)|
1.In a bowl, take out the canned salmon.
2.Use a fork and pound the bones and chip the fish.
3.Mix both well and put egg, breadcrumbs, cream, celery, curry powder, onion, salt, pepper and lemon juice and rind in it.
4.Combine all well by stirring.
5.Take a 9 x 5 inch loaf pan; put the bowl ingredients in it and secure it with a waxed paper.
6.Cook the dish for 6-9 minutes at HIGH.
7.Once done, leave the dish for 5 minutes.
Serving size: Complete recipe
Calories 1709 Calories from Fat 583
% Daily Value*
Total Fat 65 g100.1%
Saturated Fat 17.1 g85.7%
Trans Fat 0 g
Cholesterol 407 mg135.7%
Sodium 5794.1 mg241.4%
Total Carbohydrates 142 g47.5%
Dietary Fiber 8.7 g34.9%
Sugars 16.8 g
Protein 110 g220.6%
Vitamin A 8.2% Vitamin C 41%
Calcium 49.2% Iron 62.7%
*Based on a 2000 Calorie diet