Herbed Salmon Loaf with Creamed Peas
Preheat oven to 350 degrees 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 1/4 teaspoon pepper in a large bowl. Stir in egg whites.Advertisement
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 degrees 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 3/4 cup water and 1/3 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 1/2 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.
4 1/2 lean protein, 1 fat, 1 starch