Creamed Salmon served on rice is one of those dishes that are so quick, so easy and so delicious - that they are easy to forget to serve.
A creamed protein dish is always more satisfactory if it is served on some other food, particularly one high in carbohydrate. When this is done, a better balanced dish is the result.
Creamed Salmon with Rice
You can easily use tuna in place of the salmon.
1 c. salmon (cooked or canned)
1 c. medium white sauce (recipe follows)
Break the salmon into moderately small pieces and carefully fold these into the hot white sauce. Serve this on a mound of hot steamed rice.
2 Tbsp Butter or margarine
2 Tbsp all-purpose flour
1/2 tsp salt
pinch each pepper and paprika
1 cup milk
1. Melt the butter in saucepan (or double boiler if you need to keep it hot for any length of time) over a low heat, slowly so it doesn't brown or burn.
2.Stir in rest of ingredients with wooden spoon or whisk. Continue stirring until smooth.
3. Remove from heat.
4. Slowly and gradually blend in milk.
5. Return to direct medium heat and stir constantly with wooden spoon until sauce has thickened and is smooth.
6. Season to taste.
Creamed Salmon isn't the only recipe to use White or Cream Sauce with - it's very versatile and good to use with vegetables, chicken, seafood and in casserole dishes.
To keep hot, cover and place over simmering water, as in double boiler pot.
Recipe makes 1 cup.
To make it thicker, use 1/4 cup each butter and flour.
1. Add 1/2 to 3/4 cup shredded cheese. Less if you use "old" or stronger flavoured cheese, more if you use a milder processed cheese.
2. Add 1 tsp Worcestershire sauce
Add cooked macaroni to Cheese Sauce and you have Creamy Mac n' Cheese. With or without the salmon or tuna or veggies or cut-up weiners or...
To Make A Storage White Sauce Mix:
1 cup butter or margarine
2 cups milk powder (instant, nonfat) (or, 1 1/2 cups non-instant nonfat milk powder)
1 cup all purpose flour.
2 tsp salt