Serve this creamy salmon Newburg on rice or noodles, or 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 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.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||10 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||1 g|