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Salmon loaf

Source: USDA, adapted from University of Illinois Extension Service
http://www.bestbonesforever.gov/recipes_main/lunch_dinner.cfm

1 (15-1/2 ounce) can salmon
2 cups breadcrumbs, soft
1 large onion, chopped
1 tablespoon margarine, melted
1/4 cup celery, diced
1 cup low-fat or fat-free milk
1 tablespoon lemon juice
1 teaspoon dried parsley
2 large eggs

1. Preheat oven to 325 degrees.
2. Drain salmon and remove skin if desired. Mash bones with meat.
3. Add the other ingredients.
4. Add enough milk so that the mixture is moist but not runny.
5. Place in a lightly oiled 9x5-inch loaf pan.
6. Bake for 45 minutes.

TIP: Salmon is a great source of vitamin D and the bones are a good source of calcium.

Makes 8 servings