Garden Salmon Loaf


3/4 cup frozen peas, thawed
3/4 cup plain low-fat yogurt
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh dill weed OR 1 teaspoon dried dill
Black pepper, to taste
2 pounds poached Salmon or 2 cans (15-1/2 oz. each) salmon, drained, skin and bones removed
1 cup shredded carrots
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup plain low-fat yogurt
3/4 cup sliced green onions
1 can (2-1/2 oz.) sliced ripe olives (optional)
3 egg whites, lightly beaten
1/3 cup chopped green bell pepper
1 tablespoon Dijon-style mustard
1/4 teaspoon black pepper


1. For sauce, combine all ingredients in small bowl; mix well. Cover and chill.
2. Heat oven to 350°F. Spray 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
3. For loaf, combine all loaf ingredients in large bowl; mix lightly but thoroughly. Press into pan; bake 50 to 60 minutes or until light golden brown. Let stand 5 minutes before slicing. Serve immediately with sauce.