Title: Salmon Loaf with Horseradish Sauce
Categories: Fish Entree Microwave Salmon
Yield: 2 Servings

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	tb	Lemon juice
1	tb	Chopped flat-leaf parsley
1	tb	Chopped fresh lemon thyme OR- Mexican mint marigold OR- dill
1	ts	Salt
1/4	ts	Pepper
6	oz	Boned steamed salmon - flaked
3		Eggs OR- 1 egg and 2 egg whites
HORSERADISH SAUCE
8	oz	Sour cream OR- 1/2 sour cream and - 1/2 low-fat yogurt
		Freshly grated horseradish - (to taste)
2	ts	Finely chopped green onion
1	ts	Lemon juice
TO GARNISH
		Flat-leaf parsley

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.

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