EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- Microwave safe 8" square dish with cover
- Waxed Paper
INGREDIENTS:
- 1 lb canned salmon 440 g
- 2 beaten eggs 2
- 3 cups fresh bread crumbs 750 ml
- 1/2 cup sour cream or yogurt 125 ml
- 1/2 cup celery, diced 125 ml
- 1 onion, chopped 1
- 2 tbsp celery leaves, chopped 30 ml
- 1 tbsp lemon juice 15 ml
- 1 tsp curry powder 5 ml
PROCEDURE:
- Mash salmon and combine thoroughly with remaining ingredients.
- In an 8" (20 cm) square dish, shape mixture into a loaf.
- Cover.
- Cook at P4 18 – 20 minutes.
- Let stand, covered, 5 minutes before serving. – Internal temperature should