Stewed Salmon
We sometimes serve this on our buffet, if the staff doesn’t eat it all first!
Recipe information
Yield
serves 3-4
Ingredients
1 medium onion, diced
4 tablespoons butter
One 14 3/4-ounce can salmon
1 1/2 cups water
1 teaspoon The Lady’s House Seasoning
1/2 teaspoon Accent (optional)
Preparation
In a large skillet, sauté the onion in butter until tender. Turn the salmon out of the can, saving the liquid. Pick the salmon free of bones (some folks like the bones, and I am one of them). Add the salmon and its liquid, along with the water, to the skillet. Add the House Seasoning and Accent, if using, and simmer for 10 minutes. Serve hot over grits or rice.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
