1 (15 1/2 oz.) can canned salmon, drained & flaked (2 c.)
1 c. fresh whole wheat bread crumbs (2 slices bread)
1 c. cooked rice
1 egg, slightly beaten
1/4 c. skim milk
2 tbsp. minced onion
1 tbsp. fresh lemon juice
1/2 tsp. dill weed
1/8 tsp. pepper

Preheat oven to 375 degrees. In large bowl, combine all ingredients; mix well. Into a 9 x 5 inch loaf pan sprayed with non-stick cooking spray, spoon mixture, pressing down mixture lightly. Bake about 40 to 45 minutes or until knife inserted in center comes out clean, invert onto serving platter. Makes 8 servings.