| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Salmon; skinned and boned |
| 2 |
tb |
Butter or margarine |
| 1/3 |
c |
Sliced canned water chestnuts |
| 1/3 |
c |
Chopped green onions |
| 1 |
cn |
(10 1/2 oz) white sauce |
| 2 |
ts |
Dijon Mustard |
| 1 |
tb |
Dry Sherry (optional) |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Liquid hot pepper seasoning |
| 1 1/2 |
tb |
Grated parmesan cheese |
| 1 1/2 |
tb |
Fine bread crumbs |
|
|
Paprika |
INSTRUCTIONS
Cut Salmon into bite-sized 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 1/2 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 recipelu-digest Volume 01 Number 207 by jecraig@lan-inc.com on
Nov 6, 97
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