1 (1 lb.) can salmon
3 tbsp. vegetable oil
3 tbsp. all-purpose flour
2 tbsp. instant dry milk
1 c. salmon liquid and water
1 tsp. salt
1/8 tsp. pepper
2 tbsp. parsley, minced
2 c. bread crumbs
2 slightly beaten egg whites

Drain the salmon. Remove its skin and bones; reserve the salmon liquid. Put the oil in a saucepan.

Combine the flour and instant dry milk; stir them into the oil until smooth. Gradually add the salmon liquid and water. Cook and stir the sauce constantly until the sauce is smooth and thickened. Add the salt, pepper, and minced parsley to the sauce.

Combine the sauce, salmon, bread crumbs, and egg whites. Form this mixture into a loaf and bake it in an uncovered greased pan in a preheated moderate 350 degree oven for 30 minutes or until browned.