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Ingredientes
- SAUCE
- 3/4 cup frozen peas, thawed
- 1 6oz, container plain low-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- Black pepper, to taste
- LOAF
- 2 cans ( 6oz. each) Sock eye salmon, drained (Costco)
- 1/2 cup shredded carrots
- 1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
- 1 6oz container plain low-fat Greek yogurt
- 1/3 cup sliced green onions
- 2-1/2 oz. sliced ripe olives (optional)
- 2 egg whites, lightly beaten
- 1/4 cup chopped red bell pepper
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
Direcciones
- Preparation
- For sauce, combine all ingredients in small bowl; mix well. Cover and chill. When ready to serve, Place sauce in small metal bowl over simmering pot of water (double boiler) to gently warm sauce.
- Heat oven to 350°F. Spray 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
- For loaf, combine all loaf ingredients in large bowl; mix lightly but thoroughly. Press into pan; bake 30-40 minutes or until light golden brown. Let stand 5 minutes before slicing. Serve immediately with sauce.
- Yield
- 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 176 | 74% |
| Total Fat 19.6g | 25% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 134mg | 6% |
| Potassium 215mg | 6% |
| Total Carbs 12.85g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.39g | 4% |
| Protein 3.7g | 6% |
