Garden Salmon Loaf

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Ready In: 70 Minutes

Servings: 10

Recipe is from Quaker Oats. I left out the dill because none of us like it, but the sauce needed something in its place. I hope one of y'all figure it out!

Ingredients:

3/4 cup frozen peas, thawed

3/4 cup plain low-fat yogurt

1 tablespoon dijon-style mustard

1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill

black pepper, to taste

2 (15 1/2 ounce) cans salmon, drained, skin and bones removed

1 cup shredded carrot

1 cup quaker oats (quick or old fashioned, uncooked)

1 cup plain low-fat yogurt

3/4 cup sliced green onion

1 (2 1/2 ounce) can sliced ripe olives (optional)

3 egg whites, lightly beaten

1/3 cup chopped green bell pepper

1 tablespoon dijon-style mustard

1/4 teaspoon black pepper

Directions:

1. For sauce, combine all ingredients in small bowl; mix well. Cover and chill.
2. Heat oven to 350°F Spray 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
3. For loaf, combine all loaf ingredients in large bowl; mix lightly but thoroughly. Press into pan; bake 50 to 60 minutes or until light golden brown. Let stand 5 minutes before slicing. Serve immediately with sauce.

By RecipeOfHealth.com