1 small or medium onion (your choice)
3 ½ (4 oz.) cans of salmon in water
1/2 c. bread crumbs from pieces of bread torn. I used whole wheat bread for a healthier option.
1/4 c. melted butter (unsalted for those watching their sodium intake)
3 eggs separated
2-4 T. lemon (depending on how much you like lemon. I use 2)
1 tsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper (you can add more up to 1/2 tsp. if you like pepper)
Mix first four ingredients, then stir in egg yolks only, lemon juice, parsley and salt and pepper in a medium bowl. In a mixer, beat the egg whites on high until they form stiff peaks. Fold egg whites into the medium bowl of the salmon mix. Place mixture into a sprayed 8X4 loaf pan. Place the loaf pan into a larger baking pan (casserole dish works great). Boil a teakettle of water and add about an inch of water into the casserole dish around the loaf pan. Bake at 350 degrees for about 40-45 minutes or until a knife comes out clean. Enjoy!
Brooke L. Scheler