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Source: USDA, adapted from University of Illinois Extension Service
http://www.bestbonesforever.gov/recipes_main/lunch_dinner.cfm
1 (15-1/2 ounce) can salmon
2 cups breadcrumbs, soft
1 large onion, chopped
1 tablespoon margarine, melted
1/4 cup celery, diced
1 cup low-fat or fat-free milk
1 tablespoon lemon juice
1 teaspoon dried parsley
2 large eggs
- Preheat oven to 325 degrees.
- Drain salmon and remove skin if desired. Mash bones with meat.
- Add the other ingredients.
- Add enough milk so that the mixture is moist but not runny.
- Place in a lightly oiled 9x5-inch loaf pan.
- Bake for 45 minutes.
TIP: Salmon is a great source of vitamin D and the bones are a good source of calcium.
Makes 8 servings
