Recipe for Salmon Loaf with Horseradish Sauce 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
3/4 cup Bulgar wheat, uncooked
1 cup Half-and-half OR- evaporated skim milk
2/3 cup Chopped carrots
2/3 cup Chopped red pepper
2/3 cup Chopped onion
1 x Garlic clove, minced
2 tbl Lemon juice
1 tbl Chopped flat-leaf parsley
1 tbl Chopped fresh lemon thyme OR- Mexican mint marigold OR- dill
1 tsp Salt
1/4 tsp Pepper
6 oz Boned steamed salmon flaked
3 x 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 tsp Finely chopped green onion
1 tsp Lemon juice
----------------- TO GARNISH ----------------
Instructions:
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.

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