Serves: 4
Total Calories: 280

1 (7 1/2-ounce) can salmon
1/4 cup milk
1/4 cup green onion, sliced
1/2 cup water chestnut, sliced
1/2 cup celery diced
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon thyme crushed
1/4 teaspoon hot pepper sauce Tabasco
1 cup cheddar cheese soup sharp, shredded
4 slices whole grain toast, warm
4 teaspoons butter

Drain salmon (1/2 pound fresh salmon can be substituted for canned), saving cooking liquid, and flake or cook fresh salmon in small amount boiling water for 10 minutes or until it flakes easily drain salmon, saving liquid. Add milk to salmon liquid to make 3/4 cup. Saute green onion (or 2 tablespoons chopped onion), water chestnuts, and celery in butter (or margarine). Blend in flour. Add combined milk and salmon liquid. Cook, stirring, until thick and smooth. Add salmon, 1/4 teaspoon salt, thyme, Tabasco sauce, and cheese. Serve hot over warm buttered toast.

Nutritional Facts:

Serves: 4
Total Calories: 280
Calories from Fat: 171

More Recipes from the Managing Your Meals Cookbook:
Baked Cod with Tomato-Caper Sauce
Baked Halibut
Baked Stuffed Fish
Broiled Salmon with Cucumber Sauce
Broiled Swordfish Steaks with Cumin
Creamed Tuna Fish
Easy Shrimp Newburg
Fish Zucchini Bake
Frozen Shrimp Cocktail
German Fish Skillet
Halibut au Gratin
Herb-Broiled Fish Fillets
Jellied Salmon Loaf
Lazy Susan Dinner
Salmon Fondue
Salmon Tetrazzini
Salmon in Parchment
Super Salmon
Sweet and Sour Tuna
Tartar Sauce
Tuna Loaf
Tuna Rice Skillet