1 can (24 3/4 oz.) or 2 cans (7 1/2 oz.) pink salmon
2 c. soft bread crumbs (about 3 slices bread, cut into sm. pieces)
1/3 c. finely minced onion
1/3 c. finely minced celery (opt.)
1/4 c. milk (omit if making patties)
2 eggs or 1/2 c. Second Nature substitute
2 tbsp. minced parsley
1 tbsp. lemon juice
1/4 tsp. each salt & dill weed
Dash of pepper

Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on greased baking sheet. Refrigerate for 1 hour, approximately. Bake at 350 degrees for 45 minutes.

Makes 4-6 servings.