Easy Asian Salmon Loaf

Ingredients

1 tsp / 5 ml

sesame seeds

1 tbsp / 15 ml

honey

3 can / 170 g

skinless boneless salmon, each drained

4 tsp / 20 ml

teriyaki sauce, divided

1 tsp / 5 ml

finely grated lime zest

1

clove garlic, minced

1 tbsp / 15 ml

minced fresh ginger

2

green onions, finely chopped

2 tbsp / 30 ml

ground flax seed

1/2 cup / 125 ml

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

3/4 cup / 175 ml

Panko or soft white breadcrumbs

Directions

1. Preheat the oven to 350°F (180°C). Stir the crumbs with the eggs and flax seed until moist; let stand for 5 minutes or until softened.

2. Stir green onions, ginger, garlic, lime zest and 2 tsp (10 mL) of teriyaki sauce into the egg mixture. Crumble the salmon into the bowl and mix to combine. Transfer the mixture to a parchment-lined, baking sheet. Use hands to form the mixture into a loaf about 2-inches (5 cm) deep.

3. Bake for 20 minutes. Meanwhile, blend the honey with the remaining teriyaki sauce. Brush lightly over the loaf. Sprinkle with sesame seeds (if using). Bake for an additional 10 to 15 minutes or until set. Cool slightly before slicing.

Tips

1. Arrange additional sliced green onions down the centre of the cooked loaf as a garnish.

2. Serve with steamed bok choy or stir-fried veggies for an Asian themed meal.

3. Panko is a fine textured breadcrumb used in Japanese cooking; it can often be found at the fresh Sushi counter in supermarkets.