Salmon Cups With Cheese Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This came from TOH. DH loves this recipe. Actually it is 2 recipes, salmon and sauce. I have frozen the patties, uncooked. I have also used leftover salmon instead of canned. This goes great with a raisin pilaf and the one I use has a matching oven temperature of 375 degrees. Ingredients:
2/3 cup corn flakes, crushed |
1/3 cup skim milk |
2 eggs, slightly beaten |
3 tablespoons butter, melted |
2 tablespoons onions, minced |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
2 cups canned salmon |
2 tablespoons butter |
2 tablespoons flour |
1 1/4 cups skim milk |
1/2 cup cheddar cheese, shredded |
2 ounces pimientos, drained and diced |
1/2 teaspoon salt |
1 garlic clove |
1 dash pepper |
Directions:
1. Preheat oven to 375 degrees and start your water boiling for step 6.
2. In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
3. Divide into 4 equal portions.
4. Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
5. Fill cups with salmon mixture; gently press down with a spoon until flattened.
6. Fill baking dish with boiling water to a depth of 1 inch.
7. Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
8. For cheese sauce: in a medium sized saucepan, melt butter over medium heat.
9. Stir in flour until smooth; gradually add the milk.
10. Bring to a boil; cook and stir for one minute or until thickened.
11. Add cheese, pimentos, salt, garlic, and pepper; cook and stir until cheese is melted.
12. Pour over salmon.
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