Salmon loaf always tastes good this time of year. This one is made with pantry items and can be tossed together in no time. For the WLS patient salmon is an excellent source of protein, Omega-3s and calcium. This is also very good served cold for lunch the following day.
1 10.75 ounce can condensed cream of mushroom soup
1 teaspoon dried dill weed
1/4 teaspoon pepper
1 16-ounce can salmon, drained, picked over, flaked
1 1/2 cups frozen green peas, thawed
8 ounces shredded Cheddar cheese, divided
1 red bell pepper, chopped
1 medium onion, chopped
1/4 cup fine dry bread crumbs
Pre-heat oven to 350 degrees. Spray an 11x7x2 inch loaf pan with non-stick spray. Set aside.
In a medium bowl whisk eggs. Stir in soup, dill, and ground pepper until blended. Fold in the flaked salmon, thawed peas, 4-ounces of the cheese, bell pepper, onion, and bread crumbs. Stir to blend ingredients.
Transfer mixture to loaf pan. Bake, uncovered, in preheated 350° oven for 45 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and bake until cheese melts, about 5 more minutes. Allow to stand at room temperature for 10 minutes. Invert loaf pan on a platter and slice loaf. Enjoy with steamed vegetables.