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Yummy Salmon Loaf
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Low fat: 
Low cal:
Low cal:
> Perfect for: Potlucks, cocktail parties, brunches.
> Make and take: Serve at room temperature or warm in oven at event.
> Made famous by: Anita Eidex of Atlanta, who says she's had the recipe for so long, she doesn't remember exactly where it came from. "I've enhanced it a bit myself, " she said. "It's a very big hit whenever and wherever I take it."
If you like salmon cakes, you'll like this baked version. It is easily doubled and cooked in a 9-by-13-inch pan.
Hands on time: 15 minutes Total time: 40 minutes Serves: 8
Ingredients:
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1 (14 3/4-ounce) can salmon, drained ( 1/4 cup juice reserved), de-boned and flaked
1 cup sour cream
1 teaspoon lemon juice
2 eggs, separated
1/2 cup seasoned bread crumbs
1 (2 3/4-ounce) can fried onion rings, divided
Instructions:
Preheat oven to 350 degrees. Lightly oil a 9-inch-square pan. In a medium bowl, combine salmon, reserved juice, sour cream, lemon juice, egg yolks, bread crumbs and two-thirds of onion rings. In a separate bowl, whisk egg whites until stiff; fold into batter. Spread batter in prepared pan and sprinkle with remaining onion rings. Bake, uncovered, for 25 minutes.
Notes:
> Tip: This dish can be prepared ahead and frozen. Reheat in microwave or, covered, in 300-degree oven.
Nutrition:
Per serving: 211 calories (percent of calories from fat, 53), 14 grams protein, 10 grams carbohydrates, trace fiber, 12 grams fat (6 grams saturated), 90 milligrams cholesterol, 568 milligrams sodium.
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