We have to admit, this recipe was chosen primarily as a way to use up some remnant ingredients this week. But we were glad we tried it! The recipe calls for a 7 1/2 oz can of salmon, but unless you only want a whisper of salmon flavor, we suggest using a 15 oz can. The sauce will be thin, so if you prefer a thicker sauce either use some heavy cream in place of some of the milk, or you can increase the flour used to thicken to 1/3 cup (and you''ll want to add another tablespoon of butter as well). The flavor was quite good. The end result did need salt, however, as that was not called for in the recipe itself.
Jul 18, 2006
biancadianne Member since: December 2, 2004
This meal was bland and barely edible. The salmon overpowered the basic flavors and the sauce ended up very fishy tasting and watery.