Garden Salmon Loaf - cooking recipe

Ingredients

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

Preparation

For sauce, combine all ingredients in small bowl; mix well. Cover and chill.
Heat oven to 350\u00b0F Spray 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
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.