1 Can (16 oz) salmon, drained                        2 TB minced chives

2 egg whites, lightly beaten                            1 TB chopped fresh, or 1 tsp dried dill weed

2 TB minced onion                                         1 Cup dry unseasoned bread crumbs

½ cup chopped celery                                     1 TB lemon juice

2 TB minced green pepper                              Cucumber sauce (recipe to follow)

1. Drain salmon, reserving juice; if there is skin and bones discard of them.  Add water to salmon juice to make ½ cup.  Combine liquid, salmon, and remaining ingredients, except Cucumber sauce, in large bowl.  Spoon into greased 9×5 inch loaf pan.  Bake at 350 degrees until golden, 30-40 min.
2. Unmold onto serving platter if desired.  Serve with cucumber sauce

CUCUMBER SAUCE:   ( makes ½ cup)

½ cup fat-free plain yogurt

2/3 cup seeded, finely chopped cucumber

1 tsp dried dill weed

     Nutritional Values:  Calories-  201  Protein-  21.1   Carbs-  16.2    Fat- 5.2