Garden Salmon Loaf

• SAUCE
• 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
• LOAF
• 2 (15 1/2 ounce) cans salmon, drained, skin and bones removed
• 1 cup shredded carrot
• 1 cup Quaker Oats (quick or old fashioned, uncooked)
• 1 cup plain low-fat yogurt
• 3/4 cup sliced green onion
• 1 (2 1/2 ounce) can 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 350u0b0F 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.

frozen peas, yogurt, mustard, dill, black pepper, salmon, carrot, oats, yogurt, green onion, olives, egg whites, green bell pepper, mustard, black pepper

Taken from www.food.com/recipe/garden-salmon-loaf-474391 (may not work)