Salmon Loaf with Dill-Yogurt Sauce - alive magazine

Ingredients

• 3/4 cup (180 mL) organic rolled oats
• 1 lb (450 g) skinless wild salmon fillets, chopped into 1/2 in (1.25 cm) cubes
• 2 large free-range eggs
• 3 cups (750 mL) spinach, ends trimmed
• 1/2 cup (125 mL) sun-dried tomatoes, chopped
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 2 Tbsp (30 mL) prepared horseradish
• Juice of 1 lemon
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1 cup (250 mL) plain yogurt
• 2 Tbsp (30 mL) finely chopped dill
• 2 tsp (10 mL) capers, drained
• 1 tsp (5 mL) lemon zest