Tuesday, January 15, 2013

Salmon Loaf

This is a recipe I adapted from The Dysphagia Cookbook., by Elayne Achilles.  The original recipe used 2 tablespoons butter, and I experimented with other oils but it just didn't work as well, so I finally decided on 1 tablespoon of butter and that worked well for me.  Salmon is especially high in healthy polunsaturated fats called omega-3s and seem to be tolerated by my digestive system without too much duress.  

Sorry, no photo of this delightful high-protein entree that fits my criteria of being able to squeeze through a tube of toothpaste in order to minimize digestive tract blockages.    My health challenges continue to force me to use my energy on only the essentials.  It has been enormously helpful to have these recipes available for friends to make for me during this difficult time. Thanks to my "Helping Hands"!

1/4 cup Egg Beaters
    1/3 cup crushed cracker crumbs or dry bread crumbs
    1 tablespoon Dijon mustard
    Juice of 1/2 lemon
    Dash cayenne pepper
    1/2 teaspoon sage
    1/4 teaspoon turmeric
    1/4 teaspoon onion powder
    1 Tablespoon butter, melted
    1 15-oz, can red or pink salmon

Preheat oven to 350 degrees. In a medium mixing bowl, beat the Egg Beaters. Add the breadcrumbs, lemon juice, mustard, cayenne, turmeric, onion powder, and sage. Add the melted butter and salmon and mix very well. Press into a 5 x 7 glass baking pan and bake for about 30 minutes. Cool slightly. Remove from the pan and cut into 6 pieces. 

This recipe can also be doubled easily and individual pieces frozen for later use.  Use a 9 x 13 baking pan when making a double batch.  

Nutrition per serving:
Servings per recipe: 6 (for single batch) 
Serving Size: 1 piece
Calories: 156
Total Fat: 8 g
Cholesterol:40   mg
Sodium: 537  mg
Total Carbs: 5 g
Dietary Fiber: 0 
Protein: 15 g