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Salmon Loaf with Horseradish Sauce
Category Mexican
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The Recipe

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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