Salmon Loaf With Cucumber-Dill Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe comes from the Southern Living 1986 Annual Recipes book. It is high in calcium and low in fat-a healthy entree for lunch or dinner. Plus it is quick and tastes pretty darn good! Ingredients:
1 (16 ounce) can salmon, with bones drained and flaked |
3/4 cup fine dry breadcrumb |
2/3 cup skim evaporated milk |
1/4 cup diced onion |
1/4 cup diced green pepper |
1 egg, beaten |
1 tablespoon lemon juice |
1/4 teaspoon celery salt |
1/4 teaspoon pepper |
vegetable oil cooking spray |
3/4 cup plain low-fat yogurt |
1/2 cup unpeeled diced cucumber |
1/4 cup reduced-calorie mayonnaise |
1 tablespoon minced fresh onion |
1 teaspoon chopped fresh parsley |
1/4 teaspoon dried whole dill weed |
1/8 teaspoon salt |
Directions:
1. For the Salmon Loaf:.
2. Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
3. Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
4. Bake at 375 degrees F for 45-50 minutes, or until done. Remove from oven and let stand 3 minutes.
5. Remove loaf from pan. Serve with Cucumber-Dill Sauce.
6. For Cucumber-Dill Sauce:.
7. Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.
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