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Ingredients
- 2T. Butter
- 2T. White flour
- 1 cup milk - skim or 2%
- 1 can sockeye salmon 214 gram - drained
- (Clover Leaf)
- 1t salt
- 1t fish seasoning or lemon pepper seasoning
- 1t Herb de Provence
- 1/2t black pepper
Details
Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
In small saucepan melt butter using low heat.
Add flour and whisk together
Cook for about 3 minutes until blended
Add milk slowly, using whisk to blend
Add spices
Step 2
Stir frequently - using whisk, until mixture thickens
Break up salmon into small chunks and add to white sauce
Stir with wooden spoon until heated through
Step 3
Serve on toast
Keep hot until served - cools quickly
Also good with steamed broccoli or with baked potato
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Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
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