This slimmed-down salmon loaf is full of fiber-rich barley. Topped with low-fat creamed peas, it's a tasty and healthy addition to a diabetic meal plan. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

275 calories; 6.9 g total fat; 1.3 g saturated fat; 109 mg cholesterol; 747 mg sodium. 608 mg potassium; 17 g carbohydrates; 2 g fiber; 4 g sugar; 36.4 g protein; 373 IU vitamin a iu; 6 mg vitamin c; 25 mcg folate; 436 mg calcium; 2 mg iron; 63 mg magnesium;