Easy Asian Salmon Loaf
The salmon, flax and Omega Plus eggs provide a triple boost of healthful Omega 3 fatty acids. Meanwhile, a hint of teriyaki, ginger and lime bring salmon loaf into this century.
- Prep time: 15 min
- Makes: 4 servings
- Cook time: 40 min
- Fat.9 g
- Saturated Fat.2 g
- Cholesterol.58 mg
- Carbohydrates.16 g
- Fibre.2 g
- Protein.25 g
- Sodium.275 mg
|1 tsp / 5 ml||sesame seeds|
|1 tbsp / 15 ml||honey|
|3 can / 170 g||skinless boneless salmon, each drained|
|4 tsp / 20 ml||teriyaki sauce, divided|
|1 tsp / 5 ml||finely grated lime zest|
|1||clove garlic, minced|
|1 tbsp / 15 ml||minced fresh ginger|
|2||green onions, finely chopped|
|2 tbsp / 30 ml||ground flax seed|
|1/2 cup / 125 ml||EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken|
|3/4 cup / 175 ml||Panko or soft white breadcrumbs|
Preheat the oven to 350°F (180°C). Stir the crumbs with the eggs and flax seed until moist; let stand for 5 minutes or until softened.
Stir green onions, ginger, garlic, lime zest and 2 tsp (10 mL) of teriyaki sauce into the egg mixture. Crumble the salmon into the bowl and mix to combine. Transfer the mixture to a parchment-lined, baking sheet. Use hands to form the mixture into a loaf about 2-inches (5 cm) deep.
Bake for 20 minutes. Meanwhile, blend the honey with the remaining teriyaki sauce. Brush lightly over the loaf. Sprinkle with sesame seeds (if using). Bake for an additional 10 to 15 minutes or until set. Cool slightly before slicing.
Arrange additional sliced green onions down the centre of the cooked loaf as a garnish.
Serve with steamed bok choy or stir-fried veggies for an Asian themed meal.
Panko is a fine textured breadcrumb used in Japanese cooking; it can often be found at the fresh Sushi counter in supermarkets.
Egg Creations Fat Free Original
The same great taste with none of the fat.Learn More