Be the first to Ingredients:
- 1 can (approximately 16 ounces) salmon
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 green onions, thinly sliced
- 1/4 cup chopped green bell pepper
- 1 small clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup frozen thawed corn, or use canned, drained
- 1 cup chicken broth
- 1 bay leaf
- 1/2 teaspoon salt
- dash ground black pepper
Preparation:
Melt butter in a medium saucepan. Add onion, green onion, green bell pepper, and garlic; sauté stirring, until vegetables are tender. Add salmon and the liquid to the sautéed mixture, along with remaining ingredients. Bring to a boil; reduce heat to a simmer, cover, and continue cooking for about 10 to 15 minutes longer. Remove bay leaf and serve.
Makes about 6 servings.
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