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Salmon Zucchini Loaf

fish

1 tablespoon butter or margarine
1 onion; chopped
1 1/2 cups diced unpeeled zucchini
2 eggs
1 can (7 1/2 oz) salmon
1 cup fresh breadcrumbs
2/3 cup milk
1/2 cup chopped fresh parsley
pinch pepper
----YOGURT TARRAGON SAUCE-----
1/2 cup plain yogurt
2 tablespoons light mayonnaise; or
2 tablespoons cottage cheese
2 tablespoons minced fresh parsley
2 teaspoons sweet green relish
1/2 teaspoon dried tarragon
1/2 teaspoon Dijon mustard

In skillet over medium heat, melt butter; cook onion and zucchini, stirring, until onion is tender, about 5 minutes. In bowl, lightly beat eggs; add zucchini mixture, then salmon liquid. Flake salmon and mash bones; stir salmon, bread crumbs, milk, parsley and pepper gently into zucchini mixture. Transfer to lightly greased 8-1/2 x 4-1/2-inch loaf pan. Place in larger pan and add hot water to depth of 1 inch. Bake in 350°F oven for 45 to 55 minutes or until firm to the touch. (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.) Pour off any extra liquid if necessary. Yogurt Tarragon Sauce: In small bowl, combine yogurt, mayonnaise, parsley, relish, tarragon and mustard. Makes about 2/3 cup. Pass sauce separately. about 290 calories, 20 g protein, 16 g fat, 16 g carbohydrate, good source calcium and iron including sauce.

Contributor: Canadian Living - November, 1989

Yield: 4 servings

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