Salmon loaf with horseradish sauce

Yield: 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 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 MMMMM---------------------HORSERADISH SAUCE--------------------------
8 oz Sour cream

Instructions:

-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 MMMMM-------------------------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.