6 ea salmon fillets — skinless, boneless (8-ounces each)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup grated cheddar cheese
8 tablespoons grated parmesan cheese -divided
1 dash red pepper sauce
1/2 teaspoon worcestershire sauce
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup sliced almonds — toasted *
* To toast nuts, spread on baking sheet and bake in 375°F oven for 5 to 8 minutes or until brown.
Preheat oven to 450°F. Rinse fish, pat dry and set aside.
In a small saucepan, over medium heat, melt the butter and stir in the flour until smooth. Cook, stirring constantly, until golden. Whisk in the milk, reduce heat and slowly cook until thickened.
Add the cheddar cheese and 2 tablespoons Parmesan cheese and stir until cheese melts. Stir in the pepper sauce and Worcestershire sauce; adjust seasoning to taste. Set aside and keep warm.
In a small bowl, stir together the sour cream and mayonnaise; set aside. Pour 1/4 inch of water into 9-by-13-inch baking pan. Lightly sprinkle the fish with seasoning salt and place in baking pan. Spoon equal amounts of the sour cream-mayonnaise mixture over each fillet. Sprinkle 1 tablespoon Parmesan cheese over each fillet and sprinkle with paprika.
Bake fish for 15 minutes or until fish flakes. Remove from oven and keep warm.
To serve, pour equal amounts of cheese sauce onto 6 plates, rotating to distribute sauce. Place fish fillets in center of cheese sauce and top with toasted almonds. Serve immediately.
Makes 6 servings.