This is a great gluten-free dish. If you don't care for creamed peas, you can eat the salmon loaf plain, or with a sour cream-cucumber sauce spooned over it. It's also great cold, sliced, as a sandwich filling with tomato, lettuce, and mayonaise. You can substitute two cans of tuna for the salmon if you prefer.
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Bring 1 c. millet in 2 c. water with 1/2 tsp. salt to a boil, cover and turn down to simmer and cook for 20 minutes or until fluffy (as you would cook white rice).
Meanwhile, in a skillet, saute in 2 T. butter: 1 c. finely chopped celery, 1/2 c. finely chopped onion, 1/2 c. finely chopped bell pepper, and 1 clove garlic, minced.
In a large bowl, fluff cooked millet with a fork to break up any lumps. Add 2 eggs, the sauteed vegetables, a 14.75 oz. can of salmon with juice, 1 tsp. dill weed, and pepper to taste. Mix well, breaking up any large chunks of the salmon.
Spoon into a greased loaf pan and bake at 350 degrees for 1 hour. Serve with creamed peas spooned on top of each serving.
Creamed Peas
Either precook 1 c. frozen peas or use a can of drained peas.
Make a medium white sauce: with a whisk, mix 2 c. milk with 3 T. cornstarch, 1/2 tsp. dry mustard, and salt to taste. Either cook in a saucepan over medium heat, stirring with whisk until thickened or in the microwave for several minutes on high, stirring every couple of minutes.
Add drained, cooked peas and stir. Serve over salmon loaf.
Menu suggestion: This is good with baked acorn or butternut squash or yams, and a green salad.