Categories: Fish, Main dish 
      Yield: 2 servings 
  
    3/4 c  Bulgar wheat; uncooked 
      1 c  Half-and-half 
           -OR- evaporated skim milk 
    2/3 c  Chopped carrots 
    2/3 c  Chopped red pepper 
    2/3 c  Chopped onion 
      1    Garlic clove; minced 
      2 tb Lemon juice 
      1 tb Chopped flat-leaf parsley 
      1 tb Chopped fresh lemon thyme 
           -OR- Mexican mint marigold 
           -OR- dill 
      1 ts Salt 
    1/4 ts Pepper 
      6 oz Boned steamed salmon 
           -- flaked 
      3    Eggs 
           -OR- 1 egg and 2 egg whites 
 
-----------------------------HORSERADISH SAUCE----------------------------- 
      8 oz Sour cream 
           -OR- 1/2 sour cream and 
           --   1/2 low-fat yogurt 
           Freshly grated horseradish 
           -- (to taste) 
      2 ts Finely chopped green onion 
      1 ts Lemon juice 
 
---------------------------------TO GARNISH--------------------------------- 
           Flat-leaf parsley 
  
  Combine bulgur and half-and-half or evaporated skim milk in a 1-quart 
  glass measure.  Cover with heavy-duty plastic wrap and vent. 
  Microwave on High 3 to 3-1/2 minutes.  Let stand, covered, for 15 
  minutes.  Meanwhile, saute the vegetables with the garlic in a pan 
  coated with cooking spray. 
   
  Combine the bulgur mixture, vegetables, and next seven ingredients in 
  a large bowl; stir well.  Pack the mixture into a 5-cup ring mold 
  coated with cooking spray or butter, pressing firmly with the back of 
  a spoon. Bake, covered with aluminum foil (remove the foil during the 
  last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until 
  cooked through but not dry.  Serve with a dollop of Horseradish Sauce 
  on top and garnish with a sprig (or minced) parsley 
   
  HORSERADISH SAUCE: Mix all ingredients together.