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Salmon Scramble


  • 1 (16 ounce) can pink salmon
  • 2 tablespoons butter or margarine
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 6 eggs
  • 1/2 cup milk


  1. Drain and de-bone salmon.
  2. Put salmon in a heavy skillet with melted butter.
  3. Sprinkle flour and salt over salmon and stir well.
  4. Beat eggs and milk together; pour over salmon.
  5. Cook over low heat, stirring lightly, until eggs are set.
  6. Serve over grits or toast.

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