Salmon Balls In Dill Sauce
|Canned salmon||15 1⁄2 Ounce, drained and flaked (1 Can)|
|Soft whole wheat breadcrumbs||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Minced onion||1⁄4 Cup (4 tbs)|
|Finely chopped green pepper||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Vegetable cooking spray||1|
|Reduced calorie margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Dried dill weed||1 Teaspoon (Whole)|
|Plain non fat yogurt||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
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.