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 (15.5-ounce each) cans salmon, drained, skin and bones removed
1 cup shredded carrots
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup plain low-fat yogurt
3/4 cup sliced green onions
1 (2.5-ounce) can sliced ripe olives (optional)
3 large egg whites, lightly beaten
1/3 cup chopped green bell pepper
1 tablespoon Dijon-style mustard
1/4 teaspoon black pepper

Methods:

1. For sauce, combine all ingredients in small bowl mix well.Cover and chill.
2. Heat oven to 350°F. 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.
4. Press into pan bake 50 to 60 minutes or until light golden brown.
5. Let stand 5 minutes before slicing.Serve immediately with sauce.

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