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Ingredients Jump to Instructions ↓

  1. :

  2. 1 tablespoon butter or margarine

  3. 1 onion, chopped

  4. 1 1/2 cups diced unpeeled zucchini

  5. 2 eggs

  6. 1 can salmon,

  7. 7 1/2 ounces

  8. 1 cup fresh breadcrumbs

  9. 2/3 cup milk

  10. 1/2 cup chopped fresh parsley

  11. 1 pinch pepper

  12. Yogurt tarragon sauce :

  13. 1/2 cup plain yogurt

  14. 2 tablespoons light mayonnaise

  15. 2 tablespoons cottage cheese

  16. 2 tablespoons minced fresh parsley

  17. 2 teaspoons sweet green relish

  18. 1/2 teaspoon dried tarragon

  19. 1/2 teaspoon dijon mustard

Instructions Jump to Ingredients ↑

  1. In skillet over medium heat, melt butter.

  2. Cook onion and zucchini, stirring, until onion is tender, about 5 minutes.

  3. In bowl, lightly beat eggs.

  4. Add zucchini mixture, then salmon liquid.

  5. Flake salmon and mash bones.

  6. Stir salmon, bread crumbs, milk, parsley and pepper gently into zucchini mixture.

  7. Transfer to lightly greased 8 1/2 x 4 1/2 inch loaf pan.

  8. Place in larger pan and add hot water to depth of 1 inch.

  9. Bake in 350 F oven for 45 to 55 minutes or until firm to the touch.

  10. Alternatively, cover and microwave on high in 6 cup greased ring mould covered with vented plastic wrap for 6 to 8 minutes. Let stand for 5 minutes.

  11. Pour off any extra liquid if necessary.

  12. Yogurt tarragon sauce :In small bowl, combine yogurt, mayonnaise, parsley, relish, tarragon and mustard.

  13. Pass sauce separately.

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