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
- 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
- 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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