Creamed Salmon
Portion Size: ½ cup creamed salmon over 1 English muffin half
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup sliced green onion | Wash, trim and slice. (including green tops) |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/4 cup oil | |
| 1/4 cup flour | |
| 2 1/2 cups nonfat milk | |
| 1 cup light sour cream | |
| 4 cups canned salmon, drained (water packed) or fresh boneless skinless salmon, cut into small pieces | |
| 4 English muffins, spilt and toasted | May use whole grain muffins |
| 1/4 cup silvered almonds, toasted | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a saucepan cook onion in oil till tender. | |
| 2 | Stir in flour, salt, and pepper. Add milk all at once. | Cook and stir till thickened and bubbly. |
| 3 | Stir about 2 cups of the hot mixture into sour cream; return all to saucepan. | |
| 4 | Gently stir in salmon and 1/4 cup milk. Heat through (do not boil). Serve over muffin halves. Sprinkle with almonds. | Cook until internal temperature reaches 165° F for 15 seconds. |
Posted in Seafood Dinner Recipes
