Salmon Etouffee

Recipe Ingredients

2		Salmon--15 1/2 oz.
6 tablespoons	90ml	Margarine
2 tablespoons	30ml	Flour
1 1/4 cups	78g / 2.8oz	Onions - chopped
1 teaspoon	5ml	Tomato puree
1		Garlic - chopped
2		Shallots - chopped
1/4 teaspoon	1.3ml	Tabasco sauce
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Salt
1/4 cup	36g / 1.3oz	Parsley - chopped
1 cup	237ml	Water
1/2 cup	55g / 1.9oz	Celery - chopped

Recipe Instructions

Melt margarine in pan and remove from heat. Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly.

Lower heat; stir in onions, shallots, garlic, and celery and cook until soft about. 10 to 15 minutes, stirring often.

Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend.

Add Tabasco sauce, salt, and pepper. Cover and simmer about 20 minutes Serve over hot cooked rice.

Source:
Carnation

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