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
Total TimePrep: 20 min. Bake: 25 min.
- 3/4 cup crushed cornflakes
- 1/2 cup 2% milk
- 2 large 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 whole 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 11x7-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 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.
Originally published as Salmon Cups in Taste of Home August/September 2001
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.