Using a for, in medium mixing bowl thoroughly combine all ingredients except parsley and melba rounds. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
Transfer salmon mixture to serving platter and form into a mound; using rubber scraper smooth sides and shape into a ball. Sprinkle parsley over surface of ball, pressing to adhere. Serve with melba rounds.
1 serving= 1 protein; 1/2 bread. 5 cal optional exchange. 85 cal, 2 g fat; 8 g CHO 60 mg calcium, 8 mg chol. 136 mg sodium. *This recipe does not include reduced-calorie creamed cheese count for cholesterol.
Serving suggestion: Try this on crispbread, as a dip for breadsticks, or as a tasty sandwich filling.