Salmon Balls In Dill Sauce Recipe
Ingredients
| Salmon | 1 Can (10oz), drained, flaked | |
| 1 cup soft whole wheat breadcrumbs | ||
| 2 eggs, lightly beaten | ||
| Onion | 1/4 Cup (16 tbs), minced | |
| Green pepper | 2 Tablespoon, finely chopped | |
| Lemon juice | 2 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| 1 tablespoon reduced-calorie margarine | ||
| All purpose flour | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| 1/2 cup Chablis or other dry white wine | ||
| Dill weed | 1 Teaspoon, dried | |
| 1/4 cup plain nonfat yogurt | ||
| 1 teaspoon grated lemon rind | ||
Directions
Combine first 7 ingredients.
Shape mixture into 24 salmon balls.
Place salmon balls in a 13-x 9- x 2-inch baking dish that has been coated with cooking spray.
Bake, uncovered, at 50° for 25 to 30 minutes or until browned.
Transfer to a serving platter, and keep warm.
Melt margarine in a small saucepan over medium heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Combine water, wine, and dillweed; stir well.
Gradually add wine mixture to saucepan,- cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat, and stir in yogurt.
Spoon sauce over salmon balls, and sprinkle with lemon rind.
Shape mixture into 24 salmon balls.
Place salmon balls in a 13-x 9- x 2-inch baking dish that has been coated with cooking spray.
Bake, uncovered, at 50° for 25 to 30 minutes or until browned.
Transfer to a serving platter, and keep warm.
Melt margarine in a small saucepan over medium heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Combine water, wine, and dillweed; stir well.
Gradually add wine mixture to saucepan,- cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat, and stir in yogurt.
Spoon sauce over salmon balls, and sprinkle with lemon rind.
Chef
