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Prep Time
10 mins
Total Time
45 mins
Serves
6

Ingredients

2 cans
reduced sodium sockeye salmon, drained
213 g each
3
eggs
1 cup
frozen corn kernels, thawed
250 mL
3/4 cup
breadcrumbs
175 mL
2
garlic cloves, minced
1 tbsp
finely chopped dill, plus more for garnish
15 mL
1 cup
frozen peas, thawed
250 mL
1 tsp
wasabi paste
5 mL

Method

Step 1
Preheat oven to 350°F (180°C). Line 9 x 5-in. (1.9-L) loaf pan with parchment paper, allowing for overhang on sides.
Step 2
In large bowl combine salmon, eggs, corn, breadcrumbs, garlic and 1 tbsp (15 mL) dill. Scrape mixture into prepared loaf pan. Using a spatula, firmly press mixture into pan. Bake about 20 to 25 min., or until golden brown around edges. Cool in pan 10 min. Using overhanging parchment, lift out loaf and transfer to rack to cool slightly.
Step 3
Meanwhile, in food processor, combine peas and wasabi paste until smooth. Add about 1 tbsp (15 mL) water to loosen texture, if needed. Slice loaf. Serve with dollops of pea puree on top or on the side. Garnish with dill.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
230
Fat:
9 g
Saturated Fat:
2 g
Carbs:
18 g
Fibre:
2 g
Sugar:
3 g
Cholesterol:
125 mg
Protein:
21 g
Sodium:
220 mg