1 cup light mayo
1/2 cup lowfat sour cream
1/2 tsp. dill weed
1 lb. can salmon, drained and picked over
1/2 cup cucumber. seeded and chopped
1 egg, beaten
1/2 cup dry breadcrumbs
2/3 cup onion, chopped
1/4 cup celery, chopped

Preheat oven to 350 degrees. Combine salmon and breadcrumbs in a bowl. Stir in half the mayo and 8 tbls of the onion. Add celery, green pepper and egg. Season with salt and pepper to taste. Mix thoroughly. Shape into a loaf and place in a shallow baking dish. Bake 40 minutes. While salmon is baking combine remaining dressing and onion in a blender or food processor. Add sour cream, cucumber and dill weed. Process until smooth. Serve salmon loaf with sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user KAYBYRNES.

 

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• Anni's Seafood
  by: JOEANNI