Salmon Loaf w/ Creamy Cucumber Sauce
(from BearNakedBaker’s recipe box)
Read Recipe through before starting….
Source: BNBWW
Prep time: 20 minutes
Cook time: 50 minutes
Serves 6 people
Categories: Dinner
Ingredients
- For the Creamy Cucumber Sauce
- 1 cup fat-free, plain yogurt
- 1/2 medium cucumber (peeled, finely chopped)
- 2 Tbsp. chopped, fresh dill
- OR
- 1 1/2 tsp. dried dillweed
- 2 tsp. minced onion
- For the Salmon Bake
- non-stick Cooking spray
- 1 14.75- oz. or 4 2.6- oz. canned, boneless, skinless pink salmon
- 1/2 cup finely chopped celery
- 1/2 cup chopped green or red bell pepper
- 1/2 cup finely chopped onion
- 1/2 cup whole-wheat bread crumbs
- OR
- 1/2 cup whole-grain, uncooked quick oats
- 1/2 cup skim milk
- 2 large eggs
- 1/8 tsp. pepper
- 1 Tbsp. chopped parsley
- 1 medium finely chopped jalapeño (optional)
Directions
-
For the Creamy Cucumber Sauce
-
In a small bowl combine yogurt, cucumber, dill, and minced onion and stir well. Refrigerate prior to serving.
-
For the Salmon Bake
-
Heat oven to 350 degrees. Spray 8×4 inch loaf pan with non-stick cooking spray.
-
Drain salmon, flake with a fork.
-
Add salmon, celery, chopped onion, bread crumbs, milk,eggs, pepper, parsley and jalapeño, mix well. Shape in to loaf with hands and pat into loaf pan.
-
Bake 40 minutes, let stand 5-10 minutes before serving. Serve with cucumber sauce.