|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve this creamy salmon Newburg on rice or noodles, or you can serve it over toast points, biscuits, or puff pastry shells.
Feel free to add about 1/2 cup of steamed peas to the dish near the end of the cooking time.
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- Dash of pepper
- 1 cup milk
- 1/2 cup half-and-half
- 1 can (16 ounces) salmon, with liquid
- 2 egg yolks
- 1 tablespoon dry sherry
- 1 tablespoon grated Parmesan cheese
- Rice, toast, split biscuits, or patty shells
In a medium saucepan, melt butter over medium-low heat; stir in flour to make a smooth paste. Cook, stirring, for 2 minutes. Stir in the salt, dry mustard, and pepper. Gradually add milk and cream. Continue cooking and stirring until thickened.
Drain the salmon, reserving the liquid. Pick the salmon over, removing pieces of skin and bones.
Stir the salmon and its liquid into the thickened sauce. Stir about 1/2 cup of the hot mixture into the lightly beaten egg yolks, stirring quickly.
Return liquid with egg yolks to the sauce mixture in the saucepan. Cook for about 2 minutes longer, stirring.
Stir in sherry, Parmesan cheese, and flaked salmon.
Heat and serve over rice, noodles, toast, biscuits, or in patty shells.
Serves 4 to 6.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.