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Salmon Cups Recipe

Salmon Cups Recipe photo by Taste of Home

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My family likes this dish because it's a different way to enjoy the bounty of fish we have here. Two sauces—one rich, warm and cheesy, and the other light, cool and refreshing—complement the salmon nicely.—Sue Bolsinger, Anchorage, Alaska

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Salmon Cups Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

3/4 cup crushed cornflakes
1/2 cup milk
2 eggs, lightly beaten
3 tablespoons butter, melted
2 tablespoons grated onion
1/2 teaspoon garlic salt
1/8 teaspoon pepper
2 cups canned or fully cooked salmon chunks
CHEESE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/4 cups milk
1/2 cup shredded cheddar cheese
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1 garlic clove, minced
Dash pepper and hot pepper sauce
CUCUMBER SAUCE:
1/2 cup diced cucumber
1/2 cup plain yogurt
1/2 teaspoon dill weed
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt

Directions

In a bowl, combine the first eight ingredients. Place four greased 8-oz. custard cups in an 11-in. x 7-in. baking dish. Fill cups with salmon mixture; gently press down with a spoon until flattened. Fill dish with boiling water to depth of 1 in. Bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 160°.
In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. bring to a boil; cook and stir for 1 minute or until thickened. Add cheese, pimientos, salt, garlic, pepper and hot pepper sauce; cook and stir until cheese is melted.
In a bowl, combine cucumber sauce ingredients. Unmold salmon cups; serve with sauces. Yield: 4 servings.

Originally published as Salmon Cups in Taste of Home August/September 2001, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Salmon Cups

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(1-1) of 1 reviews

Reviewed on Nov. 21, 2011 by jeanemed

Everyone liked it--I used leftover Salmon to make it. One daughter commented that she liked it better than when the salmon was served the first time--said it made a better flavor than just plain salmon.