Donna's Salmon Loaf with

Donna's Salmon Loaf with Lemon Dill Sauce

My son requested
this two nights
in a row!! Then
took the leftovers
for lunch the next day. Enjoy!!

Note from Donna
The pouch is 7.1 ozs. I believe, at this time, there is only one size. I tried it with canned salmon. It can be done but not quite the same. Too watery and gets kind of mushy but My son, Mike, liked it anyway! The pouch is so much easier too, no water to drain or bones and skin to pick out.

Donna's Salmon Loaf
    1 pouch of salmon........
    3 green onions (chopped fine)
    1/2 of a large green pepper (chopped small)
    1 -1/2 tsps. Old Bay Seasoning
    1/4 c. Mayonnaise ........
     1 egg
    2 slices of bread toasted

Sprinkle bread w/   onion & garlic powders,Cajun seas. & poultry seas.
    Rub it into toast well and chop fine.
    Add enough Milk to chopped toast to moisten well.

In a bowl, combine all ingredients and turn into small loaf pan that has been sprayed with Pam garlic or butter spray.

Bake in preheated 375 oven for 20-25 minutes. Remove from oven and brush top with melted butter or marg. and place back in oven for 5 minutes.

When ready to serve, top with Lemon Dill Sauce.
Serves 2 - 3

               Lemon Dill Sauce
                   1/3 c. Mayonnaise mixed with horseradish
                  sauce, dried dill weed and fresh lemon juice.
                  Play it by ear according to your taste. Especially
                  with the horseradish. As everyone's taste is
                  different. Arrange the loaf in slices or cut any
                  way you like and drizzle sauce on top. Have fun
                  be creative. Garnish with lemon wedges.