1 tablespoon chopped fresh dill or 1 teaspoon dried dill
¼ teaspoon ground pepper plus pinch, divided
4 egg whites, ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1 cup fat-free milk
2½ teaspoons cornstarch
¼ teaspoon salt
½ cup cooked fresh peas (see Tip) or frozen peas
⅛ teaspoon freshly shredded lemon peel
Fresh dill sprigs (optional)
Preheat oven to 350°F. Remove skin and bones from salmon. Flake the salmon. Combine the flaked salmon, cooked barley, celery, onion, bread crumbs, parsley, lemon juice, dill, and ¼ teaspoon pepper in a large bowl. Stir in egg whites.
Line an 8x4-inch loaf pan with foil and coat with cooking spray. Press the salmon mixture into the pan. Bake about 1 hour or until a thermometer inserted into center of the loaf registers 160°F. Cover and let stand for 10 minutes.
Meanwhile, prepare peas: stir together milk, cornstarch, salt, and the remaining pinch of pepper in a small saucepan. Cook and stir until thick and bubbly. Cook and stir for 2 minutes more. Stir in the peas and lemon peel. Heat through.
To serve, carefully invert the pan to remove the loaf. Invert the loaf again and transfer to a serving platter. Cut into 12 slices. Serve warm with the peas. If desired, garnish with fresh dill sprigs.
Tips: To make 1 cup cooked barley, combine ¾ cup water and ⅓ cup uncooked quick-cooking barley in a small saucepan. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until the barley is tender. Drain, if necessary.
To cook fresh peas, cook ½ cup shelled fresh peas in a small amount of boiling water in a covered small saucepan for 10 to 12 minutes or until crisp-tender. Drain.