Salmon loaf with horseradish sauce

2 servings

Ingredients

Quantity Ingredient
¾ cup Bulgar wheat; uncooked
1 cup Half-and-half OR- evaporated skim milk
⅔ cup Chopped carrots
⅔ cup Chopped red pepper
⅔ cup Chopped onion
1 Garlic clove; minced
2 tablespoons Lemon juice
1 tablespoon Chopped flat-leaf parsley
8 ounces Sour cream OR- 1/2 sour cream and 1/2 low-fat yogurt
Freshly grated horseradish
Flat-leaf parsley
1 tablespoon Chopped fresh lemon thyme OR- Mexican mint marigold OR- dill
1 teaspoon Salt
¼ teaspoon Pepper
6 ounces Boned steamed salmon flaked
3 Eggs OR- 1 egg and 2 egg whites (to taste)
2 teaspoons Finely chopped green onion
1 teaspoon Lemon juice

Directions

HORSERADISH SAUCE

TO GARNISH

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 3-½ 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.

* Source: Pam Hotch, Fairbanks, Alaska * The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias

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