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.