Scalloped Salmon

Grace's baked recipe is fine for winter, but in summer, it's too hot for baking. I've included my stove-top recipe below. For white sauce, see Gramma Moore's recipe.

• ¼ cup salmon, boned and skinned
• ¼ cup buttered bread crumbs (or stuffing mix)
• 1 tablespoon butter
• ¼ cup medium white sauce

Butter baking dish and fill with salmon. Then add the white sauce. Cover dish with bread crumbs. Bake in a hot oven till crumbs have browned.

Creamed Salmon

• 1–2 tablespoon olive oil
• 1 tablespoon flour
• 1/2 onion, chopped (optional)
• black pepper
• 1 cup milk (oat milk works well)
• 1 cup salmon (or any other fish or seafood) smoked fish also works

Saute the onion and pepper in oil.

When the onion is translucent, add the fish.

When the fish is about half cooked, stir in the flour. Continue cooking and stirring for a couple minutes until the fish is done. Add a little more oil, if needed.

Slowly stir in the milk and simmer until you get the thickness you want. A full cup makes it a little runny for serving over rice. Use less if serving on toast.

Source: Grace's recipe file (scalloped); Jill's memory (creamed)