SALMON LOAF Lemony Dill
Makes 5 servings
10 ounces skinned and boned, canned salmon
1 cup cooked brown rice
1 egg, beaten
¼ cup milk
¼ cup mayonnaise
1 tablespoon fresh parsley, chopped
1 ½ teaspoons Lemony Dill Seasoning
1 tablespoon Shallots, Scallions & Leeks Seasoning
⅛ teaspoon pepper
1 ounce grated Cheddar cheese
1. Combine all ingredients except cheese.
2. Spray a medium loaf pan with non-stick cooking spray: add salmon mixture, pressing down with the back of a spoon to fill evenly.
3. Bake at 375⁰F about 50 minutes or until firm and golden.
4. Sprinkle with cheese and bake 10 minutes longer.
5. Serve warm or chilled.