Zalm Met Rijst Salmon With Rice
If you like, toss some frozen peas into the white sauce for some color contrast. a rib-sticking comfort food from the michigan dutch chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.
Steps
Melt butter in a saucepan.
Add flour and seasonings , stirring until completely incorporated.
Add milk and cook until thick , stirring frequently.
Pick salmon over and remove skin and bones.
Fold carefully into hot white sauce and cook until fish is heated through.
Serve on a mound of rice.
Ingredients
canned salmon, steamed rice, butter, flour, salt, pepper, milk