Ingredients

Yield: 6 servings

2 cups salmon and liquid (1 - No. 2 can salmon or 2 flat cans - skinless and boneless Chicken of the Sea)
2 eggs
2 tablespoons melted butter or margarine
1/2 cup cracker crumbs, bread crumbs or corn meal
1/4 cup Shake and Bake for Fish
Pepper (no salt is needed because of Shake and Bake mix)
2 tablespoons, or to taste, dehydrated minced onions or finely chopped fresh onion.
1 cup milk

Directions

If you use salmon with bone and skin, remove them from the salmon and put salmon in a bowl. Add rest of ingredients and mix with a fork until well-blended. Place in well-greased loaf pan. 8 by 4 1/2 inches, either pyrex or metal. Bake for 45 minutes in a 400 degree oven. Serve in slices topped with creamed peas. For a dinner, serve the salmon loaf with lemon juice on it with creamed new potatoes (or red potatoes) and peas.

Each serving contains 236 calories, 13 g fat, 11 g carbs, 679 mg sodium, 92 mg cholesterol.