Herbed Salmon Loaf with Creamed Peas
Recipe from Diabetic Living

This slimmed-down salmon-and-barley loaf that's topped with low-fat creamed peas is a tasty and healthy addition to a diabetic meal plan.


Herbed Salmon Loaf with Creamed Peas

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Servings: Makes about 1 cup.
Prep Time: 25 mins
Total Time: 1 hr 25 mins
Related Categories: Dinner, Healthy Cooking, Healthy Dinner, Healthy Dishes, Healthy Meals, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Carb Fish Dishes, Low Fat, Low Fat Dinners, Salmon, Salmon Loaf, Vegetables
 
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Ingredients
  • 2  14- to 15-ounce cans
    salmon, drained
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  • 1  cup
    cooked barley*
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  • 1  stalk
    celery, finely chopped
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  • 1  small
    onion, finely chopped
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  • 1/4  cup
    fine dry bread crumbs
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  • 2  tablespoons
    snipped fresh parsley or 2 teaspoons dried parsley flakes
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  • 2  tablespoons
    lemon juice
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  • 1  tablespoon
    snipped fresh dill or 1 teaspoon dried dill
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  • 1/4  teaspoon
    ground black pepper
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  • 4 
    egg whites, 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
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  •  
    Nonstick cooking spray
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  • 1  recipe
    Creamed Peas (below)
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  •  
    Fresh dill sprigs (optional)
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Directions
1.
Preheat oven to 350 degrees F. Remove skin and bones from salmon. Flake salmon. In a large bowl, combine flaked salmon, cooked barley, celery, onion, bread crumbs, parsley, lemon juice, snipped or dried dill, and pepper. Stir in egg whites.
2.
Lightly coat an 8x4x2-inch loaf pan with nonstick cooking spray. Press salmon mixture into pan. Bake about 1 hour or until an instant-read thermometer inserted into center of the loaf registers 160 degrees F. Cover and let stand for 10 minutes.
3.
To serve, carefully invert pan to remove loaf. Invert loaf again and transfer to a serving platter. Cut into 12 slices. Serve warm with Creamed Peas. If desired, garnish with fresh dill sprigs. Makes 6 servings.

Creamed Peas
In a small saucepan, stir together 1 cup fat-free milk, 2-1/2 teaspoons cornstarch, 1/4 teaspoon salt, and dash ground black pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1/2 cup cooked fresh** or frozen peas and 1/8 teaspoon finely shredded lemon peel. Heat through. Makes about 1 cup.

Test Kitchen Tip
To make 1 cup cooked barley, in a small saucepan, combine 3/4 cup water and 1/3 cup uncooked quick-cooking barley. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender. Drain, if necessary.

Test Kitchen Tip
To cook fresh peas, in a covered small saucepan, cook 1/2 cup shelled fresh peas in a small amount of boiling water for 10 to 12 minutes or until crisp-tender. Drain.
Nutrition information
Calories 276, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 109 mg, Sodium 734 mg, Carbohydrate 17 g, Fiber 3 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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