Salmon loaf with cucumber-dill sauce
Salmon loaf with cucumber-dill sauce
Ingredients/Components
- salt - 1/8 tsp
- lemon juice - 1 Tbsp
- egg, beaten - 1 item
- pepper - 1/4 tsp
- diced onion - 1/4 c
- diced green pepper - 1/4 c
- chopped fresh parsley - 1 tsp
- fine dry bread crumbs - 3/4 c
- celery salt - 1/4 tsp
- reduced calorie mayonnaise - 1/4 c
- dried whole dill weed - 1/4 tsp
- vegetable cooking spray - 1 item
- Mix well
- minced fresh onion - 1 Tbsp
- skim evaporated milk - 2/3 c
- can salmon with bones, drained and flaked - 1 oz
- Cucumber-Dill Sauce - 1 item
- unpeeled diced cucumber - 1/2 c
How to make salmon loaf with cucumber-dill sauce:
Combine salmon, bread crumbs, milk, onion, green pepper, egg, lemon juice, celery salt and pepper. Mix well. Press mixture into an 8 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 375° for 45 to 50 minutes or until done. Remove from oven. Let stand 3 minutes. Remove from pan. Serve with Cucumber-Dill Sauce. Yields 6 servings (about 176 calories and 227 milligrams calcium per serving).Cucumber-Dill Sauce:3/4 c. plain low-fat yogurt1/2 c. unpeeled diced cucumber1/4 c. reduced calorie mayonnaise1 Tbsp. minced fresh onion1 tsp. chopped fresh parsley1/4 tsp. dried whole dill weed1/8 tsp. salt Combine all ingredients and mix well. Cover sauce and chill 30 minutes. Stir before serving. Yields 1 1/2 cups (about 12 calories and 14 milligrams calcium per tablespoon).Recipe categories: Main dish, Saltwater fish, Salmon.
Rating:
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