STEWED SALMON
We sometimes serve this on our buffet, if the staff doesn't eat it all first!
Yield serves 3 to 4
Number Of Ingredients 6
Steps:
- In a large skillet, sauté the onion in butter until tender. Turn the salmon out of the can, saving the liquid. Pick the salmon free of bones (some folks like the bones, and I am one of them). Add the salmon and its liquid, along with the water, to the skillet. Add the House Seasoning and Accent, if using, and simmer for 10 minutes. Serve hot over grits or rice.
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