I was visiting over coffee on Sunday with a cousin who has been going to the Mayo clinic in Rochester for the past couple of months. Good health is something we have taken for granted all these years and I must always remember to thank God for the privilege of growing older. Three of my aunts are in their 90’s so I hope and pray that I have inherited some of those good genes.

I wrote last week about fish being plentiful in the stores for the Lenten season and I have been taking advantage of the bargains. We like canned tuna and salmon, as well. Creamed tuna and peas on toast is easy, quick to prepare and a comfort food for me. Our family always liked salmon loaf served with creamed peas over the top of each slice. This recipe is for two people, but we usually have a little bit of it leftover.

Salmon Loaf for Two

1 (16 oz.) Can of salmon

2 Tablespoons of mayonnaise

1 Teaspoon lemon juice

1 Tablespoon minced onion

2 Tablespoons chopped celery

1/4 Teaspoon salt

1/8 Teaspoon pepper

1 Egg

1/2 Cup dried bread crumbs

Remove skin, bones and liquid from the canned salmon. Mix in bowl; salmon, mayonnaise, and lemon juice. Add celery, onion, salt and pepper. Stir in lightly beaten egg and add bread crumbs. Mix well; shape into a loaf in a greased baking dish. Bake 25 minutes in 350 degree oven. While this is baking make a white sauce and add the peas. Spoon creamed peas over the salmon loaf.