Salmon Loaf With Horseradish Sauce
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 2
 

Ingredients:

3/4 cup bulgur wheat -- uncooked
1 cup half-and-half -- or- evaporated skim
2/3 cup chopped carrots
2/3 cup chopped red pepper
2/3 cup chopped onion
1 clove garlic -- minced
2 tablespoons lemon juice
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh lemon thyme
1 teaspoon dill
1 teaspoon salt
1/4 teaspoon pepper
6 ounces boned steamed salmon -- - flaked
3 large eggs -- or- 1 egg and 2 egg
-----horseradish sauce-----
8 ounces sour cream -- or- 1/2 sour cream
1 1/2 Cup low-fat yogurt
1 teaspoon freshly grated horseradish -- - (to taste)
2 teaspoons finely chopped green onion
1 teaspoon lemon juice
-----to garnish-----
1 teaspoon flat-leaf parsley
 

Preparation:

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, sauté 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 375F 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.