My friend, Tahirih, made this for me last weekend. She suggested putting a mustard-dill sauce on top. I found a recipe for a sauce that worked well for me and complimented the salmon-tuna loaf with the right amount of Pzazz! The sauce is a separate blog post and is not included in the nutritional analysis for this tuna-salmon loaf.
I didn't take a photo of this high protein entree. But, on this frigid day in Duluth, I thought you might enjoy this photo of the yellow lady slippers from my garden last spring. It is a reminder that, indeed, spring is eternal and will grace our days with its hope and joy again.
|Yellow Lady Slippers in my garden, 2012|
1 15 oz. can pink or red Salmon, undrained *
- 1 5 oz. can albacore tuna in water, drained
1 medium egg and 2 egg whites
1 clove of garlic, finely minced
2 Tablespoons lemon juice
1 Tablespoon olive oil
1 Tablespoon dried parsley
1 Tablespoon dried chives
1/2 cup rolled oats (quick or regular, but not instant)
1/8 teaspoon Savory seasoning
1/8 teaspoon black pepper, more or less according to taste
- * I leave the skin and bones in to get the benefit of the Omega-3s and such in the skin and the more bio-available calcium in the bones. If you thoroughly mash the canned salmon in its juice, or run it through a food processor, you'll never know they're there.
Spray a 8 x 8" pan or a 1 quart casserole with PAM or similar no fat cooking spray or lightly oil it. Or you can use Tahirih's clever idea of putting equal portions into 8 muffin tins so each piece is a cute little round. Pzazz for sure!
Turn oven on to 350° .
Mix all ingredients thoroughly in a large bowl. Press into prepared tins or dish.
Bake for 25-35 minutes or until edges are golden brown.
Nutrition per serving:
Servings per recipe: 8
Serving Size: 1 piece
Total Fat: 6 g
Cholesterol: 66 mg
Sodium: 199 mg
Total Carbs: 3g
Dietary Fiber: 0 g
Protein: 24 g