Ingredients

1 can (15 1/2 oz.) salmon, drained and
flaked
2 eggs, beaten
1/3 C. dry bread crumbs
2 Tbsp. milk
1/2 tsp. grated lemon peel
1/2 tsp. snipped fresh chives
1/2 tsp. salt
Creamed Peas:
1 Tbsp. margarine or butter
1 Tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
2/3 C. milk
1 can (8 oz.) green peas, drained

Cooking Instructions

Mix all ingredients except Creamed Peas. Press into six 6 ounce custard cups. Arrange in circle in microwave oven. Microwave uncovered on high 4 minutes 30 seconds to 5 minutes 30 seconds, rearranging after 3 minutes, until set. Prepare Creamed Peas. Invert salmon loaves on serving plate; serve with peas. 6 servings.
CREAMED PEAS:
Place margarine in 2 cup measure. Microwave uncovered on high 30 seconds to 1 minute or until melted. Mix in flour, salt and pepper; stir in milk. Microwave uncovered 1 minute. Stir in peas. Microwave uncovered 1 to 2 minutes or until mixture boils and thickens.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)