Salmon isn't for everyone, but...

I like it!  I love seafood, but not a huge fan of fish.  I know it's a contradiction in terms. Every once in a while I feel guilty for not eating as healthy as I should and decide to make something good for us.  Then I start cooking, and all that goes out the window!!  I can turn granola into something fattening and forbidden.  I have and that's why I know this.  However, I tried a new recipe with salmon tonight and it turned out pretty tasty!  I used this recipe for Salmon Loaf.  I can't ever leave a recipe alone, so I made some adjustments, and here is what I did:

First I had to increase the amounts since I'm cooking for 5, but usually aim for 6 servings in case someone is extra hungry.  I also made mine into individual servings to cut down on cooking time.

24 oz of canned salmon (drained)
1 c. of Club (buttery) crackers
2 eggs (beaten)
3/4 c milk
3/4 c shredded cheese (Colby jack)
3 tbsp melted butter
2 tsp Old Bay Garlic Herb season
Salt and Pepper to taste

Preheat oven to 350 degrees.  Mash all the ingredients together just like you would for any meat loaf.  Take a muffin tin, and spray each cup with cooking spray.  Fill each cup with salmon mixture.  I filled about 10 cups, but I didn't fill them to the top.  Cook for 30 minutes or until golden brown on top and slightly brown around edges.

Easy, right?!?!  Again, I couldn't just leave it alone so I made a cheesy sauce to go over them.  That's just slightly more complicated.

3 tbsp butter (or margarine)
3 tbsp flour
1/2 c chicken stock
1 c cream cheese (I used the whipped kind, block kind would only be 1/2 c)
1 c milk
1 c shredded cheese (Colby jack)
1 tbsp Worcestershire Sauce
Salt and Pepper to taste

Ever made gravy or a roue?  That's how this goes down.  I will say that sometimes this needs to be adjusted a little because every stove or taste is not the same.  I cook this over medium heat.  Start off melting the butter in the pan.  Add the flour next and stir.  Let it cook for a few moments to cook out the flour taste.  Then pour the chicken stock in and stir together well (I usually use a whisk).  The next step is to melt the cream cheese into the sauce.  Once that is melted then you can pour in the milk.  After this is putting in the shredded cheese.  Stir until all the cheese is melted.  Use the Worcestershire sauce, salt, and pepper to season.  This is easy to adjust, if you like a thinner sauce use more milk.  Want it thicker?  Use more butter and flour or use less liquid.  You can use a stronger cheese for more flavor, or a milder one for less.  This can be customized to fit you and your family.

I put French style green beans down on the plate and cous cous down on top of that.  Then, I put the salmon cakes and poured the cheese sauce all over the whole thing.  See??  I told you I could take something healthy and make it bad for you.  :)

Oh, and for parents with picky eaters...  my whole family ate this up.  From my 10 month old daughter (minus the salmon), to my husband.  He really shouldn't count though because he likes everything I cook!  I am even a picky eater and I ate every bite of my green beans.