Recipe Image

Herbed Salmon Loaf with Creamed Peas

  • 25 m
  • 1 h 25 m
Diabetic Living Magazine
“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.”


    • 2 (14 to 15 ounce) cans salmon, drained
    • 1 cup cooked barley (see Tip)
    • 1 stalk celery, finely chopped
    • 1 small onion, finely chopped
    • ¼ cup fine dry bread crumbs
    • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
    • 2 tablespoons lemon juice
    • 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)


  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
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