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.
Serving size: Complete recipe
Calories 1554 Calories from Fat 451
% Daily Value*
Total Fat 50 g77.5%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 534.1 mg178%
Sodium 2447.5 mg102%
Total Carbohydrates 121 g40.5%
Dietary Fiber 8.7 g34.6%
Sugars 8 g
Protein 113 g225.4%
Vitamin A 33.8% Vitamin C 165.4%
Calcium 20.1% Iron 46.1%
*Based on a 2000 Calorie diet