1 can (16 oz.) red salmon (skin & bone discarded)
1 c. soft bread crumbs
3/4 c. finely chopped celery
2 lg. eggs, lightly beaten
3 tbsp. minced green onion
2 tbsp. mayonnaise
Pinch dill weed
Pinch minced parsley
Paprika

Butter a 6 cup microwave proof ring mold, sprinkle with paprika and set aside.

Combine all ingredients except parsley. Blend well and turn into prepared mold, spread evenly. Place in microwave oven, set microwave on high for 7 minutes, at pause rotate dish 1/2 turn. Set microwave oven on power setting 20 and cook 5 minutes. Unmold onto serving platter and garnish with parsley.