Salmon Cups With Cheese Sauce

WiGal's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

Patty

• 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

Sauce

• 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.

Reviews

[Lori Mama]

Thumbs up from the husband on this one. It was truly delicious. I used fresh salmon in place of the canned. Made for Everyday Holiday Tag. :)