Salmon Loaf with Creamy Dijon Sauce

From a newspaper clipping in my grandmother's recipe box:

1 can (7 1/2 oz.) Alaska Salmon, drained and flaked
2 cups diced cooked potatoes
1/4 cup each chopped celery and onion
1 egg
2 teaspoons finely chopped parsley
1/2 teaspoon grated lemon peel
Pepper to taste
Creamy Dijon Sauce

Combine all ingredients together except Creamy Dijon Sauce; mix well. Press into lightly greased 1 - 1 1/2 quart baking dish. Bake at 350 for 25 minutes or until set and thoroughly heated. Serve with Creamy Dijon Sauce. Serves 4.
Creamy Dijon Sauce: Saute 2 tablespoons minced onions, in 1 tablespoon vegetable oil until tender. Blend in 1 tablespoon flour; stir in 1 cup milk. Cook and stir until thickened; stir in 1 to 2 tablespoons Dijon-style mustard. Makes about 1 cup.

To find out the story behind this recipe, go to my blog Champions of the House.