For salmon loaf, combine salmon, bread crumbs, milk, eggs, onion, celery, parsley, dill, lemon juice, TABASCO® Sauce, and salt in a bowl and mix well. Pack lightly into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan. Bake in a 400°F oven for 30 minutes or until lightly browned. Remove from oven and let stand l0 minutes.
Meanwhile, prepare Almond Caper Sauce: Melt butter in a medium-size heavy saucepan over low heat. Stir in flour and cook 1 minute, stirring constantly. Add milk and whisk until blended. Raise heat to medium and cook, stirring constantly, until thickened and bubbly. Simmer 1 minute, stirring frequently, then reduce heat to low. Whisk in whipped salad dressing, capers, and TABASCO® Sauce and bring just to a simmer. Remove from heat and stir in almonds and salt.
Loosen salmon loaf edges from pan and turn out onto warm platter. Garnish with lemon wedges and dill sprigs and serve with sauce.
Makes 6 servings.