Mini Salmon Loaves

This recipe started with a can of salmon my dad gave me AWHILE ago.  Every time I would go to donate the can to a food drive, I'd think, "This is salmon; it is healthy; surely, I can use this."  As I was flipping through an edition of Runner's World, I found a salmon loaf recipe.  It seemed easy, healthy, and good.  Then, I lost the recipe...of course.  I searched for "salmon" on Runner's World, and found this recipe.  I added both sesame seeds and ground flaxseed for the nutritional benefits.


INGREDIENTS:

• one can (14.5 oz) of wild salmon, drained
• 1 box frozen, chopped spinach, thawed
• 1 red bell pepper, diced
• 2 teaspoons of dried dill 
• juice for 1/2 lemon
• 1/2 cup quick cook rolled oats
• 2 large eggs
• salt and pepper
• 2 t sesame seeds
• 2 T ground flaxseed
• salsa (as a topping if desired)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Lightly spray a 12-yield muffin tin with cooking spray.
3. Combine all ingredients in a large bowl and mix well.  Add salt and pepper to taste.
4. Divide among the muffin cups.  Bake for 20 minutes.  
5. Let cool before removing from pan.  Serve topped with salsa.

Difficulty: Easy

Time: 10 minute prep, 20 minute baking time

Source:  adapted from Runner's World using Rodale recipe finder