3/4 c. bulgur wheat, uncooked
1 c. evaporated skimmed milk
2/3 c. finely chopped green onions
2 tbsp. lemon juice
1 tbsp. chopped fresh cilantro
1/4 tsp. pepper
4 (6 1/2 oz.) cans boned, skinned pink salmon, drained
2 egg whites
Vegetable cooking spray
Horseradish sauce

Combine bulgur and milk in a 1 quart glass measure. Cover with heavy duty plastic wrap and vent. Microwave at high 3 to 3 1/2 minutes. Let stand, covered, 15 minutes.

Combine bulgur mixture, green onions and next 5 ingredients in a large bowl; stir well. Pack into a microwave safe 5-cup ring mold coated with cooking spray, pressing firmly with back of spoon. Cover with wax paper, and microwave at Medium-High (70% power) 8 to 8 1/2 minutes, rotating dish a half turn after 4 minutes. Reduce to Medium (50% power); cover and microwave 8 to 8 1/2 minutes, rotating dish a half turn after 4 minutes. Reduce to Medium (50% power); cover and microwave 8 to 8 1/2 minutes, rotating dish a half turn after 4 minutes. Let stand, covered, 5 minutes. Invert onto a serving platter. Serve with Horseradish Sauce. Yield: 8 servings. About 214 calories per slice and 2 tablespoons sauce.

HORSERADISH SAUCE:

2/3 c. 1% low-fat cottage cheese
3 tbsp. skim milk