Salmon Bake with Creamy Cucumber Sauce

Description

6 Servings
 
About $2.33 per serving

Prep time – 20 minutes, cook time – 40 minutes

Salmon Bake
Cooking spray
1 (14.75 oz) can or 4 (2.6 oz) pouches of salmon (pink, boneless, skinless)
½ cup finely chopped celery (or red or green bell pepper)
½ cup finely chopped onion (white, yellow or purple to add a flash of color!)
½ cup whole-wheat bread crumbs or quick oats, uncooked
½ cup skim milk
2 large eggs
1/8 teaspoon pepper
1 tablespoon chopped parsley
1 finely chopped medium jalapeno (optional)

1. Heat oven to 350 degrees. Spray 8x4 inch loaf pan with non-stick cooking spray.
2. Drain salmon, flake with a fork.
3. Add all ingredients, mix well. Shape in to loaf with hands and pat into loaf pan.
4. Bake 40 minutes, let stand 5-10 minutes before serving. Serve with cucumber sauce.

Creamy Cucumber Sauce
1 cup fat-free plain yogurt
½ medium cucumber, peeled and finely chopped
1 ½ teaspoon dried dill weed or 2 tablespoons chopped fresh dill
2 teaspoons minced onion

1. In a small bowl combine all ingredients and stir well. Refrigerate prior to serving.

Serving suggestions: Serve over mixed greens or tomato slices as a salad or cool summer entrée!

Per serving:

Dietary Exchanges:  1 starch, 3 lean meat 


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Recipe copyright © 2011 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.