Salmon Loaf with Lemon Dill Sauce

1 pound salmon, fresh or 2 cans (8 oz. each)

3 slices soft bread crumbs

1 chopped green bell pepper

1 chopped onion

1/2 cup milk

1/4 cup melted butter

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Worcestershire sauce

2 tablespoons lemon juice

Beat eggs lightly and mix with all the ingredients in a mixing bowl place in a loaf pan. You can either bake the salmon in the oven for about 40 minutes at 350; or place in glass loaf pan and cover with waxed paper and cook on 70 % power for 25 to 30 minutes. Remove and let stand 10 to 15 minutes before serving.

The sauce is optional but very good. Here it is:

Lemon Dill Sauce: Heat 2 tablespoons butter in a saucepan over medium heat, and sauté ¼ cup onions and 2 cloves minced garlic until tender. Mix in 2 tablespoons lemon juice, 1/4 cup white wine and ½ teaspoon oregano. Simmer for about 10 minutes. Stir in ¼ cup cream and ¼ cup plain yogurt and add 1 tablespoon of fresh minced dill and 1 tablespoon fresh parsley. Cook until heated through and add salt and pepper.


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