2 c. cooked salmon (or 1 can salmon)
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1 tsp. dill weed
salt and pepper to taste
1/4 c. sour cream
Leftover night just got elegant. A creamy bechamel style sauce gives leftover salmon a second chance at greatness.
Shred salmon into small bits. Set aside.
In a large skillet, melt butter over medium low heat. Stir in flour to make a roux.
Slowly add milk, stirring to ensure no floury lumps. Simmer a few minutes. Stir in dill weed.
Add the salmon to the sauce, and stir to coat all the salmon. Sauce is done when slightly thickened and the salmon is heated through. (Depending on the size of your pieces, this may happen pretty quickly.)
Just prior to serving, salt and pepper to taste and stir in sour cream.
Serve creamed salmon over pasta.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday June 3rd, 2008