Ingredients:
1 tablespoon lemon juice, fresh
1 (14 3/4 ounce) cans sockeye salmon, drained
1 cup white sauce, medium
1/2 cup milk
1/4 cup Egg Beaters egg substitute
1/2 cup celery, chopped
1 teaspoon dill weed
1 cup breadcrumbs
1 lemons, cut into wedges
Directions:
My family does not like the bones or skin in the salmon so I take them out. Your choice.
Spray a bread pan with nonstick spray.
Mix all ingredients together and place in bread pan.
Bake in a 350 degree oven for about 30 minutes.
Serve with lemon wedges and white sauce.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.