Follow these steps for perfect results
canned salmon
drained
steamed rice
steamed
butter
flour
salt
pepper
milk
Melt butter in a saucepan over medium heat.
Add flour, salt, and pepper to the melted butter, stirring until completely incorporated to form a roux.
Gradually add milk while stirring constantly, and cook until the sauce thickens.
Pick salmon over carefully, removing skin and bones.
Gently fold the flaked salmon into the hot white sauce.
Cook until the fish is heated through, ensuring not to overcook it.
Serve the salmon and sauce mixture on a mound of steamed rice.
Garnish as desired and serve immediately.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Garnish with fresh parsley or dill.
Everything you need to know before you start
10 minutes
The sauce can be made ahead of time.
Serve in a bowl, garnished with herbs.
Serve with a side of steamed vegetables.
Add a side salad.
Pinot Grigio or Sauvignon Blanc
Discover the story behind this recipe
Comfort food, family dinner
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