Salmon Loaf With Almond Caper Sauce

Recipe Ingredients

1		Salmon - (16 oz) - drained
1/2 cup	73g / 2.6oz	Dry bread crumbs
1/2 cup	118ml	Milk
2		Eggs
1/3 cup	20g / 0.7oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
2 tablespoons	30ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Dill
2 teaspoons	10ml	Lemon juice
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt
		Garnish
		Lemon wedges
		Dill sprigs
		Almond Caper Sauce
2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Milk
1/4 cup	59ml	Whippped salad dressing
1 tablespoon	15ml	Capers - drained
3/4 teaspoon	3.8ml	Tabasco pepper sauce
2 tablespoons	30ml	Sliced, unblanched almonds
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Heat oven to 400 degrees. Grease 8 1/2- by 4 1/2- by 2-inch loaf pan.

In medium bowl, mix salmon, bread crumbs, milk, eggs, onion, celery, parsley, dill, lemon juice, Tabasco sauce and salt. Pack lightly into prepared pan. Bake 30 minutes or until lightly browned. Remove from oven and let stand 10 minutes. Loosen edges and turn out onto warm platter. Garnish with lemon wedges and dill sprigs. Serve with Almond Caper Sauce.

For the Almond Caper Sauce: Melt butter in medium-size heavy saucepan over low heat. Stir in flour and cook 1 minute, stirring constantly. Pour in milk and whisk until blended. Raise heat to medium and cook sauce, stirring constantly, until thickened and bubbly. Simmer 1 minute, stirring frequently. Reduce heat to low. Whisk in whipped salad dressing, capers and Tabasco pepper sauce. Bring just to a simmer. Remove from heat, stir in almonds and salt.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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