Creamed Salmon

Portion Size: ½ cup creamed salmon over 1 English muffin half

Ingredients: Yields: 8 servings

Ingredients Notes: 
1/2 cup sliced green onionWash, 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 toastedMay use whole grain muffins 
1/4 cup silvered almonds, toasted (optional)

Directions:

Steps:Directions: Critical Control Point / Quality Assurance
1In a saucepan cook onion in oil till tender.
2Stir in flour, salt, and pepper.  Add milk all at once.  Cook and stir till thickened and bubbly.  
3Stir about 2 cups of the hot mixture into sour cream; return all to saucepan.
4Gently 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.

Jacqueline Larson M.S., R.D.N. and Associates