Zalm Met Rijst - Salmon With Rice

READY IN: 20mins
Recipe by mollypaul

If you like, toss some frozen peas into the white sauce for some color contrast. A rib-sticking comfort food from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by I cook-You clean

I thought it had no flavor what so ever, so I had to make some mods. I cut the canned salmon down to 1 can which equaled 1 3/4 cup. Once I added garlic powder, onion powder, and mixed vegetables it tasted just like hamburger helper's alfredo with tuna (w/out the fetuccine noodles). But just off this recipe alone, I only give 2 stars.

Ingredients Nutrition

Directions

  1. Melt butter in a saucepan; add flour and seasonings, stirring until completely incorporated.
  2. Add milk and cook until thick, stirring frequently.
  3. Pick salmon over and remove skin and bones.
  4. Fold carefully into hot white sauce and cook until fish is heated through.
  5. Serve on a mound of rice.

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