Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups canned salmon or canned tuna, drained
- 2 tablespoons lemon juice
- ⅓ cup instant nonfat dry milk + 1 cup water (or 1 cup nonfat milk)
- 3 cups soft bread, chopped, or crushed crackers
- ¼ cup egg mix + ½ cup water (or 2 eggs, beaten)
- ¼ cup dried onion flakes
- ¼ teaspoon pepper
- 1 tablespoon dried parsley flakes
Directions
1.Preheat oven to 350ºF.
2.In a large bowl sprinkle lemon juice over salmon.
3.In medium bowl combine milk, bread crumbs, eggs, onions, pepper, and parsley flakes. Combine with salmon and blend well. Form into a loaf.
4.Place loaf in a greased, non-metallic loaf pan.
5.Bake at 350ºF for 30 minutes.
6.Cool 5 minutes before cutting and serving. Can be served with ¼ cup of cream sauce over each salmon loaf slice