Salmon Loafdiabetic, fish, main dish 1 can 16 oz salmon; drained 4 slice bread; crumbled 1 cup thin white sauce 1 egg 1 tablespoon lemon juice Make the white sauce and set aside while you tear the bread into crumbs and take the skin and large bones out of the salmon. Mix the egg and lemon juice into the white sauce and beat the mixture into the white sauce with a fork until blended. Add to salmon and bread crumbs and fold until well mixed. Pour into one quart glass rin mold. Microwave on high for 7 minutes. Remove and cover with waxed paper for 5 minutes for salmon loaf to carry over cook. Garnish with lemon slices and paprika. 1 Serving = 3 fat-meat exchange + 1 bread exchange + 1/4 milk exchange 255 calories; 18 g carbohydrate; 25 g protein; 9 g fat Posted by Jane Knox |
