LOAF:

1 (15 1/2 oz.) can salmon, drained, boned & skinned
2 eggs, lightly beaten
1 c. soft bread crumbs
1/4 c. evaporated milk
1/2 c. diced celery
1/4 tsp. salt
2 tbsp. chopped onion
2 tsp. lemon juice
1 (2 oz.) jar diced pimiento

SAUCE:

1 (10 3/4 oz.) can cream of celery soup
2 tbsp. fresh lemon juice (opt.)
2 tbsp. cultured sour cream (opt.)
1/2 tsp. dill weed

In medium mixing bowl, combine salmon, eggs, crumbs, milk, celery, salt, onion, lemon juice and pimiento. Place in plastic ring mold or arrange around inverted glass placed in center of 6 cup round glass dish. Microwave on high for 9 minutes, rotating 1/4 turn each 3 minutes. Let stand 5 minutes. Meanwhile mix sauce ingredients together in 2 cup measure. Microwave on high 3 minutes, stirring every minute. Serve warm over loaf. Yield: 4 servings.

Conventional Method: Put loaf in greased 4 1/2" x 8" pan. Bake at 400 degrees for 30 to 35 minutes.