Zalm Met Rijst - Salmon With Rice

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.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups canned salmon, drained
• 3  cups steamed rice

• White Sauce

• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup milk

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.