PINK SALMON LOAF WITH CREAMY CUCUMBER SAUCE

Pink Salmon Loaf with Creamy Cucumber Sauce image

Provided by Vickie Parks

Categories Fish

Time 1h5m

Number Of Ingredients 17

SALMON LOAF
1 (14.75oz can(s) pink salmon, drained but reserve 2 tablespoons broth from the can)
2 cups plain breadcrumbs
1/4 cup finely chopped onion
2 Tbsp finely chopped celery
1/4 cup finely chopped red bell pepper (or sweet red pepper)
1/4 cup half & half or milk
2 large eggs
1 Tbsp fresh parsley, chopped
1 Tbsp lemon juice
2 Tbsp broth from canned salmon (*see above ingredient, pink salmon)
1/2 tsp black pepper
CREAMY CUCUMBER SAUCE
1cup fat-free plain yogurt
1/2 medium cucumber, peeled and finely chopped
2 Tbsp chopped dillweed, chopped (or 1 1/2 teaspoons dried dillweed)
2 tsp minded onion

Steps:

1. Preheat oven 350°F. Lightly coat a standard 5x8-inch loaf pan with cooking spray; set aside.
2. In a small bowl combine yogurt, cucumber, dill, and minced onion. Stir well. Cover bowl and refrigerate until ready to serve with baked salmon loaf.
3. Drain salmon and save 2 tablespoons of the liquid.
4. Mix all Salmon Loaf ingredients by hand in a medium bowl until blended and slightly moist. Pat the mixture into the prepared loaf pan. Cover with foil to retain moisture while baking.
5. Bake, covered, for 45 minutes. Serve immediately while still hot, topped with the chilled Creamy Cucumber Sauce.