Salmon Cups Recipe
Salmon Cups Recipe photo by Taste of Home
Publisher Photo
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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

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

  • 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
  1. 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°.
  2. 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.
  3. 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

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MY REVIEW
jeanemed User ID: 1512060 80824
Reviewed Nov. 21, 2011

"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."

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