This makes for a great pantry recipe and is also a frugal way to get some fish into your diet and its light!
2 cans of salmon, undrained (leave in the bones, just crush them with your hands so little ones don't see them-extra calcium)
1/2 cup milk (or buttermilk)
2 cups whole wheat bread crumbs
3 cups cooked brown rice
1 T dried minced onion
1 T lemon juice (opt)
1 1/2 t dried parsley
1/4 t salt
1/4 t pepper
Bake at 375. (I used a 9 3/4 x 9 3/4 glass baking dish.)
Bake for 30 minutes until lightly golden.
*Recipe can be halved, this made more than my family could eat in one setting.
*This dish could be made lower in fat by using egg whites,etc and skim milk.
*Served here with black strap sweet potatoes and green salad.