| 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)
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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