Title: Salmon Ramekins
Categories: Fish Salmon
Yield: 4 Servings

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

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 From: Jecraig@lan-Inc.Com

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