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      Preheat oven 350 F

      2 cans pink salmon (29 1/2 oz)
      put contents of cans in bowl and drain
      remove what bones you can find
      1 onion diced
      2 stalks celery diced
      1 large red pepper diced
      3 cups Panko Japanese bread crumbs
      1/2 tsp dill
      1 tsp garlic powder
      1/2 tsp ground black pepper
      1/2 tsp salt substitute (costco) spice mix

      with your hands combine all ingredients
      rubber gloves are a good thing

      4 eggs
      3 oz milk

      beat eggs and milk together and add to bowl
      combine with your hands.

      Get out two loaf pans
      or
      1 loaf pan and two muffin pans

      I use the silicon ones so release
      isn’t hard but you have to put pans on sheet pan
      to move as they are soft and floppy.

      Divide mixture amongst the pans and put in
      preheated oven – set timer for 30 min.

      If muffins – you can take out an cool and de-pan
      if loaf pan – you will have to cook a little more.

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