1 tbsp. butter
1 sm. onion, chopped fine
1 med. rib celery, chopped fine
1 tbsp. flour
1/2 c. skim milk
1 can (14-16 oz.) salmon, drain and flake
1/4 c. fine dry bread crumbs
1 egg white, slightly beaten
1 tsp. dill weed
4 tsp. lemon juice
1/4 tsp. black pepper

Loaf: Melt butter, add onion and celery - cook uncovered until soft, about 5 minutes. Blend in flour. Add milk and cook 3-5 minutes, stirring until thickened. Combine with other ingredients. Turn in lightly greased loaf pan. Bake at 350 degrees for 40-45 minutes or until lightly brown. Bake uncovered. Cool upright 15 minutes on wire rack. Invert on warm platter. Serve sauce separate.

SAUCE:

1 tbsp. butter
2 tbsp. flour
1 tsp. dill weed
1 c. low sodium chicken broth
1/2 - 3/4 c. cooked green peas
1/8 tsp. white pepper
2 tsp. lemon juice (optional)

Melt butter, add flour, stir and cook 3-5 minutes. Add broth and dill weed. Stir and cook 3-5 minutes or until thickened. Add other ingredients. Cover and keep warm.