Salmon loaf with almond caper sauce

6 Servings

Ingredients

Quantity Ingredient
1 can (16 oz) salmon; drained
½ cup Dry bread crumbs
½ cup Milk
2 Eggs
⅓ cup Chopped onion
¼ cup Chopped celery
2 tablespoons Chopped fresh parsley
½ teaspoon Dill
2 teaspoons Lemon juice
½ teaspoon TABASCO brand Pepper Sauce
¼ teaspoon Salt
Lemon wedges and dill sprigs to garnish
*ALMOND CAPER SAUCE*
2 tablespoons Butter or margarine
2 tablespoons All-purpose flour
1 cup Milk
¼ cup Whippped salad dressing
1 tablespoon Capers; drained
¾ teaspoon TABASCO brand Pepper Sauce
2 tablespoons Sliced; unblanched almonds
¼ teaspoon Salt

Directions

Heat oven to 400øF. Grease 8 l/2 x 4 l/2 x 2-inch loaf pan. In medium bowl, mix salmon, bread crumbs, milk, eggs, onion, celery, parsley, dill, lemon juice, TABASCO Sauce and salt. Pack lightly into prepared pan. Bake 30 minutes or until lightly browned. Remove from oven and let stand l0 minutes. Loosen edges and turn out onto warm platter. Garnish with lemon wedges and dill sprigs. Serve with Almond Caper Sauce. Almond Caper Sauce: Melt butter in medium-size heavy saucepan over low heat. Stir in flour and cook 1 minute, stirring constantly. Pour in milk and whisk until blended.

Raise heat to medium and cook sauce, stirring constantly, until thickened and bubbly. Simmer 1 minute, stirring frequently. Reduce heat to low. Whisk in whipped salad dressing, capers and TABASCO® Sauce. Bring just to a simmer. Remove from heat, stir in almonds and salt. Makes 6 servings.

>From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 10, 1998

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