Preparation:
Drain salmon, reserving 1/4 cup liquid. Remove skin and bones from salmon; reserve salmon. Melt butter in medium saucepan. Stir in flour until well blended.
Gradually stir in evaporated milk, water, and reserved salmon liquid into butter mixture. Stir in onion, mustard, dill weed, and salt.
Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
Stir in cheese until melted. Stir reserved salmon into cheese sauce. Heat to serving temperature.
Serve over split baked potatoes. |
