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Title: Salmon Loaf with Horseradish Sauce
Categories: Fish Entree Microwave Salmon
Yield: 2 Servings
3/4 | c | Bulgar wheat; uncooked |
1 | c | Half-and-half OR- evaporated skim milk |
2/3 | c | Chopped carrots |
2/3 | c | Chopped red pepper |
2/3 | c | Chopped onion |
1 | Garlic clove; minced | |
2 | tb | Lemon juice |
1 | tb | Chopped flat-leaf parsley |
1 | tb | Chopped fresh lemon thyme OR- Mexican mint marigold OR- dill |
1 | ts | Salt |
1/4 | ts | 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 yogurt |
Freshly grated horseradish - (to taste) | ||
2 | ts | Finely chopped green onion |
1 | ts | Lemon juice |
TO GARNISH | ||
Flat-leaf parsley |
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.
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