Ingredients:
1 (14 3/4 ounce) can pink salmon, drained, skin and bones removed
3/4 cup milk (for salmon mixture)
1 cup soft breadcrumbs
1 egg, beaten
1 tablespoon chopped fresh parsley
1 teaspoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter or margarine
4 teaspoons all-purpose flour
3/4 cup milk (for sauce)
2 tablespoons lemon juice
1/4 teaspoon salt (for sauce)
1/8–1/4 teaspoon cayenne pepper
Directions:
Preheat the oven to 350°F (175°C). In a medium bowl, flake the drained salmon and combine it with 3/4 cup milk, breadcrumbs, the beaten egg, parsley, minced onion, Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix until ingredients are evenly distributed and the mixture holds together.
Grease eight muffin cups or a standard muffin tin. Spoon the salmon mixture into the prepared cups, using about 1/4 cup of mixture per cup to form patties or cakes. Bake in the preheated oven for about 45 minutes, or until the tops are golden brown and the cakes are set.
While the salmon cakes bake, make the lemon cream sauce. In a small saucepan, melt the butter over medium heat. Stir in the flour to create a smooth paste (roux). Gradually whisk in 3/4 cup milk, keeping the mixture smooth. Bring the sauce to a gentle boil over medium heat, stirring constantly, and cook for about 2 minutes until it thickens.
Remove the sauce from the heat and stir in the lemon juice, 1/4 teaspoon salt, and cayenne pepper to taste (use 1/8 teaspoon for a mild kick or up to 1/4 teaspoon for more heat). Taste and adjust seasoning if needed.
When the salmon cakes are done, remove them from the muffin tin and plate. Spoon the warm lemon cream sauce over each cake just before serving.
Servings: 4
Preparation time: 5 minutes
Total time: 52 minutes