Drtain salmon and reserve liquid. Toss salmon with lemon juice. Add celery, onion, parsley, 1/2 tsp. salt, and crumbs. Combine milk , salmon juice , and egg. Pour over crumb mixture. Mix and put in buttered loaf pan. Bake 45 minutes at 350F. Sauce: Melt butter over low heat. Add flour, pepper, remaining 1/2 tsp. salt, and paprika. Stir to blend. Slowly, blend in milk, stirring constantly. Cook, stirring, until smooth and thick. Add tobasco and peas. Serve creamed peas over slices of salmon loaf. NOTES : From an Aberdeen Daily World newspaper supplement, Feb. 20, = Recipe by: email@example.com (MC list) Posted to MC-Recipe Digest V1 #400 by Dianne Ward
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 6|
|Calories from Fat: 117 (19%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 50.7mg||16 %|
|Sodium 2518.1mg||87 %|
|Potassium 458.2mg||12 %|
|Total Carbohydrate 101.8g||30 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 93.9g|
|Protein 23.2g||33 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 619
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.