Garden Salmon Loaf with Creamy Cucumber Sauce

Salmon Loaf with Creamy Cucumber Sauce

Garden Salmon Loaf with Creamy Cucumber Sauce

  • 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 (white, yellow or purple to add a flash of color!)
  • 1/2 cup whole-wheat bread crumbs OR
  • 1/2 cup whole-grain, uncooked quick oats  (I use 1/4 c. oats and 1/4 c. gluten free bread crumbs)
  • 1/2 cup milk
  • 2 large eggs
  • 1/8 tsp. pepper
  • 1 Tbsp. chopped parsley

Creamy Cucumber Sauce

  • 1 cup fat-free, plain yogurt
  • 1/2 medium cucumber, peeled, finely chopped
  • 2 Tbsp. chopped, fresh dillweed OR
  • 1 1/2 tsp. dried dillweed
  • 2 tsp. fresh minced onion

    1. Heat oven to 350 degrees. Spray 8×4 inch loaf pan with non-stick cooking spray.
    2. Drain salmon, flake with a fork.
    3. Add salmon, celery, bell pepper, chopped onion, bread crumbs, milk,eggs, pepper and parsley,  mix well. Shape in to loaf with hands and pat into loaf pan.
    4. Bake 40 minutes, let stand 5-10 minutes before serving. Serve with cucumber sauce.

    Creamy Cucumber Sauce

    1. In a small bowl combine yogurt, cucumber, dill, and minced onion and stir well. Refrigerate prior to serving.




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