Recipe - Salmon Ramekins

Three fourths pound Salmon; skinned and boned
2 tablespoon Butter or margarine
1/3 cup Sliced canned water
chestnuts
1/3 cup Chopped green onions
1 cn (10 One half oz) white sauce
2 teaspoon Dijon Mustard
1 tablespoon Dry Sherry (optional)
1/8 teaspoon Salt
1/8 teaspoon Liquid hot pepper seasoning
1 One half tablespoon Grated parmesan cheese
1 One half tablespoon Fine bread crumbs
Paprika

Cut Salmon into bitesized pieces. Melt 1 Tbs butter in a frying pan over
medium heat; add salmon and cook, stirring often. Remove from heat, drain
off all liquid, then stir in water chestnuts, onions, white sauce, mustard,
Sherry (if used), salt, and hot pepper seasoning. Divide mixture evenly
between two lightly buttered (about 1 One half cup size) baking dishes. Combine
cheese and crumbs; sprinkle evenly over tops and then dot with remaining
butter. Dust each with paprika. Bake, uncovered, in a 425 oven for 15
minutes, or until bubbly.

Serves 2. Source: Salmon Recipes from Alaska by Cecilia Nibeck

Posted to recipeludigest Volume 01 Number 207 by jecraig@laninc.com on
Nov 6, 97