Salmon Cups With Two Sauces Recipes

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SALMON CUPS WITH CHEESE SAUCE

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.

Provided by WiGal

Categories     Australian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16



Salmon Cups With Cheese Sauce image

Steps:

  • Preheat oven to 375 degrees and start your water boiling for step 6.
  • In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
  • Divide into 4 equal portions.
  • Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
  • Fill cups with salmon mixture; gently press down with a spoon until flattened.
  • Fill baking dish with boiling water to a depth of 1 inch.
  • Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
  • For cheese sauce: in a medium sized saucepan, melt butter over medium heat.
  • Stir in flour until smooth; gradually add the milk.
  • Bring to a boil; cook and stir for one minute or until thickened.
  • Add cheese, pimentos, salt, garlic, and pepper; cook and stir until cheese is melted.
  • Pour over salmon.

Nutrition Facts : Calories 298.4, Fat 21.9, SaturatedFat 13.1, Cholesterol 160.7, Sodium 609.2, Carbohydrate 14.3, Fiber 0.6, Sugar 1.4, Protein 11.6

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

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.

Provided by RuthE

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 12

Number Of Ingredients 8



Cucumber Cups with Dill Cream and Smoked Salmon image

Steps:

  • Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
  • Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g

1 ⅓ large cucumbers
4 ounces cream cheese, softened
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
4 ounces smoked salmon, cut into 2-inch strips
24 small fresh dill sprigs

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