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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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With the tasty salmon and zippy sauce, my family finds this a delicious entree! It is an impressive main dish.Lorice Britt, Severn, North Carolina Ingredients:
1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed |
3/4 cup milk |
1 cup soft bread crumbs |
1 egg, lightly beaten |
1 tablespoon minced fresh parsley |
1 teaspoon finely chopped onion |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon pepper |
lemon sauce: |
2 tablespoons butter |
4 teaspoons king arthur unbleached all-purpose flour |
3/4 cup milk |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 350°. In a large bowl, combine first nine ingredients. Fill eight greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned.
2. Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties. Yield: 4 servings.
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