1 (1 lb.) can salmon
2 lightly beaten eggs
3 slices soft white bread, torn into sm. pieces
1/4 can evaporated milk
1/2 c. finely diced celery
2 tbsp. finely chopped onion
1/4 tsp. salt
1/2 tsp. pepper
2 tsp. lemon juice
1 (2 oz.) jar diced pimentos
1 tbsp. parsley flakes

Mix together all ingredients. Arrange in a microwave ring dish with hole in center. Microwave 5 minutes; turn cook another 4 or 5 minutes. Let rest 5 minutes, covered. Serve with creamed peas or the dill sauce.

Special Dill Sauce for Seafood: In a 2 cup glass measure, mix 1 can celery soup and 1 tablespoon milk, 1 teaspoon minced onion, and 1/2 teaspoon dill weed. Microwave 3 minutes, stirring every minute until heated. Serve warm over salmon loaf, baked cod, or salmon patties, or croquettes.