Salmon Loaf with Dill Cucumber Sauce

In large bowl combine all ingredients except Dill Cucumber Sauce; mix thoroughly. Pack mixture into greased 9 x 5-inch (23 x 13 cm) loaf pan. Bake in preheated 350 °F (180 °C) oven 40 to 45 min or until done.

Loosen edges with knife; turn out onto platter. Slice and serve with Dill Cucumber Sauce. Garnish.

Dill Cucumber Sauce:
Melt 2 tbsp (30 mL) butter in medium saucepan. Sauté 1/2 cup (125 mL) peeled, shredded, well-drained cucumber and 1/4 cup (60 mL) chopped onion until tender.

Blend in 2 tbsp (30 mL) flour and 1/2 tsp (2 mL) dried dill weed. Gradually stir in 1 1/4 cups (310 mL) milk. Cook and stir over medium heat until mixture boils and thickens.

Stir in 2 tbsp (30 mL) lemon juice. Add salt and pepper to taste.
Yield: about 2 cups (500 mL).

*Or substitute 2 cans (7 3/4 oz/220 g each) flaked light tuna.

Microwave Method: To make salmon loaf: Pack salmon mixture into 9 x 5-inch (23 x 13 cm) microwave-safe loaf pan. Cover with vented plastic wrap. Microwave at High (100 %) 12 to 14 min or until cooked, rotate pan 4 times. Let stand 5 min before serving.

Dill Cucumber Sauce : Combine butter, cucumber and onion in 1 1/2-qt (1.5 L) microwave-safe bowl. Cover with vented plastic wrap. Microwave at High (100 %) 3 to 4 min or until vegetables are tender; stirring twice. Blend in flour and dill weed. Gradually s tir in milk. Microwave, uncovered, at High (100 %) 5 to 6 min or until mixture boils and thickens, stirring twice. Stir in lemon juice. Add salt and pepper to taste.

Note: Recipe tested in 700 watt microwave oven.