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


Recipe Summary

1 hr 25 mins
25 mins


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

1 serving
275 calories; protein 36.4g; carbohydrates 17g; dietary fiber 2g; sugars 3.8g; fat 6.9g; saturated fat 1.3g; cholesterol 109.2mg; vitamin a iu 373IU; vitamin c 5.7mg; folate 25mcg; calcium 436mg; iron 2.1mg; magnesium 63.4mg; potassium 608mg; sodium 747.5mg.

4 1/2 lean protein, 1 fat, 1 starch