Salmon Loaf With Horseradish Sauce

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs	Mexican	Fish, Main dish	2	Servings

INGREDIENTS

3/4	c	Bulgar wheat, uncooked
1	c	Half-and-half
		OR- evaporated skim milk
2/3	c	Chopped carrots
2/3	c	Chopped red pepper
2/3	c	Chopped onion
1		Garlic clove, minced
2	T	Lemon juice
1	T	Chopped flat-leaf parsley
1	T	Chopped fresh lemon thyme
		OR- Mexican mint marigold
		OR- dill
1	t	Salt
1/4	t	Pepper
6	oz	Boned steamed salmon
		flaked
3		Eggs
		OR- 1 egg and 2 egg
		whites
8	oz	Sour cream
		OR- 1/2 sour cream and
		1/2 low-fat yogurt
		Freshly grated horseradish
		to taste
2	t	Finely chopped green onion
1	t	Lemon juice
		Flat-leaf parsley

INSTRUCTIONS

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, saute 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 375 F 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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1383 Calories From Fat: 544 Total Fat: 61.7g Cholesterol: 516.8mg Sodium: 3329.1mg Potassium: 1372.6mg Carbohydrates: 148.3g Fiber: 7.2g Sugar: 23.8g Protein: 56.9g