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1 large can Pink Salmon
2-3 Tbsp. finely chopped green onion
3 Tbsp. flour
3 Tbsp. butter
1 cup milk
1/4 cup white wine
Bread crumbs and white pepper

Drain Salmon and flake in large bowl. Remove large bones. Saute chopped onion in small amount of butter or Wesson oil. When limp and pearly, add wine and let simmer until reduced.

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