Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Salmon; skinned and boned |
| 2 tablespoons | Butter or margarine |
| ⅓ cup | Sliced canned water chestnuts |
| ⅓ cup | Chopped green onions |
| 1 can | (10 1/2 oz) white sauce |
| 2 teaspoons | Dijon Mustard |
| 1 tablespoon | Dry Sherry (optional) |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Liquid hot pepper seasoning |
| 1½ tablespoon | Grated parmesan cheese |
| 1½ tablespoon | Fine bread crumbs |
| \N \N | Paprika |
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 1½ 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@... on Nov 6, 97