Ingredients:

1 canned french-fried onions (2.8-oz. can)
4 salmon fillets
2 Tbs. of honey mustard
5-oz. bag of spinach leaves

Preparation:

Brush 2 Tbs. of honey mustard on top of 4 salmon fillets.
Top with canned french-fried onions (2.8-oz. can).
Bake salmon on a foil-lined baking pan at 350 F for 12 to 14 minutes.
Place a 5-oz. bag of spinach leaves in a large glass bowl and microwave 1 minute.
Serve salmon on top of spinach.

Makes 4 servings.

Ingredients:

3 cups cold salmon
1 cup cream
2 T. butter
1 T. flour
1 egg
pepper and salt to taste
flour to roll croquettes in
crumbs
fat (for deep frying)

Preparation:

Flake the salmon into small pieces and make a white sauce from the butter, flour and cream.
Cook until smooth and creamy, then add salmon and seasonings. Just before taking from the fire, add one well beaten egg and spread on a buttered plate.
When quite cool, roll into small croquettes with flattened ends.
Roll in flour, egg, crumbs and fry in deep fat.