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Salmon Cups

 Salmon Cups
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
4 ServingsPrep: 20 min. Bake: 25 min.

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

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Salmon Cups (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.