Salmon Loaf With Cucumber-Dill Sauce

This recipe comes from the Southern Living 1986 Annual Recipes book. It is high in calcium and low in fat--a healthy entree for lunch or dinner. Plus it is quick and tastes pretty darn good!

• Ready In: 1 hr
• Serves: 6
• Yields: 1 loaf

Ingredients

• Salmon Loaf

• 1 (16 ounce) can salmon, with bones drained and flaked
• 3⁄4 cup  fine dry breadcrumb
• 2⁄3 cup skim evaporated milk
• 1⁄4 cup  diced onion
• 1⁄4 cup  diced green pepper
• 1  egg, beaten
• 1  tablespoon lemon juice
• 1⁄4 teaspoon  celery salt
• 1⁄4 teaspoon pepper
•  vegetable oil cooking spray

• Cucumber-Dill Sauce

• 3⁄4 cup plain low-fat yogurt
• 1⁄2 cup  unpeeled diced cucumber
• 1⁄4 cup  reduced-calorie mayonnaise
• 1  tablespoon  minced fresh onion
• 1  teaspoon  chopped fresh parsley
• 1⁄4 teaspoon dried whole dill weed
• 1⁄8 teaspoon salt

Directions

1. For the Salmon Loaf:
2. Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
3. Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
4. Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
5. Remove loaf from pan. Serve with Cucumber-Dill Sauce.
6. For Cucumber-Dill Sauce:
7. Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.