---------- Recipe via Meal-Master (tm) v8.02
  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.