Salmon Loaf With Horseradish Sauce Recipe
Recipe Ingredients
3/4 cup bulgar wheat, uncooked
1 cup half-and-half or- evaporated skim m, ilk
2/3 cup chopped carrots
2/3 cup chopped red pepper
2/3 cup chopped onion
1 garlic clove, minced
2 tbsp lemon juice
1 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh lemon thyme or- mexic, an mint marigold
1 tsp salt
1/4 tsp pepper
6 oz boned steamed salmon - flaked
3 eggs or- 1 egg and 2 egg whites
HORSERADISH SAUCE
8 oz sour cream or- 1/2 sour cream and -, 1/2 low-fat yo
1 freshly grated horseradish - (to ta, ste)
2 tsp finely chopped green onion
1 tsp lemon juice
TO GARNISH
1 flat-leaf parsley
Recipe Preparation
Combine bulgur and half-and-half or evaporated skim milk in a 1-quart
glass measure. Cover with heavy-duty plastic wrap and vent.
Microwave on High 3 to 3-1/2 minutes. Let stand, covered, for 15
minutes. Meanwhile, saute the vegetables with the garlic in a pan
coated with cooking spray.
Combine the bulgur mixture, vegetables, and next seven ingredients in
a large bowl; stir well. Pack the mixture into a 5-cup ring mold
coated with cooking spray or butter, pressing firmly with the back of
a spoon. Bake, covered with aluminum foil (remove the foil during the
last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until
cooked through but not dry. Serve with a dollop of Horseradish Sauce
on top and garnish with a sprig (or minced) parsley
HORSERADISH SAUCE: Mix all ingredients together.
Servings: 2
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