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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My family likes this dish because it's a different way to enjoy the bounty of fish we have here. Two saucesone rich, warm and cheesy, and the other light, cool and refreshingcomplement the salmon nicely.Sue Bolsinger, Anchorage, Alaska 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 king arthur unbleached 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:
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.
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