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To prepare salmon loaf: Preheat oven to 350°F. Lightly coat an 8-by-4-inch loaf pan with cooking spray. Remove skin and bones from salmon and flake salmon. In a large bowl, combine flaked salmon, barley, celery, onion, breadcrumbs, parsley, lemon juice, dill and 1/4 teaspoon pepper. Stir in egg whites (or egg product or eggs).
Press salmon mixture into prepared pan. Bake for about 1 hour or until an instant-read thermometer inserted into center of the loaf registers 160°F. Cover and let stand for 10 minutes.
Meanwhile, prepare creamed peas: Cook fresh peas first, if using, in a small amount of boiling water for 10 to 12 minutes or until crisp-tender. Drain.
Combine milk, cornstarch, salt and pepper in a small saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked or frozen peas and lemon zest. Heat through.
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.