Creamed Salmon Recipe

In a large skillet or saute pan over medium heat, melt the butter, then whisk in the flour, mustard, and granulated onion; cook for one full minute, whisking often.
3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, ½ teaspoon dried mustard, 3/4 teaspoon onion powder or granulated onion
Remove the skillet from the heat and gradually whisk in the milk until smooth. Return the skillet to medium heat and cook the sauce until thickened and glossy, stirring constantly, 1-2 minutes.
2 cups milk
Reduce the heat to low; whisk in the lemon juice, salt, pepper, and dill.
1 teaspoon lemon juice, 1/2 teaspoon kosher salt, ½ teaspoon black pepper, 1/2 teaspoon dried dill weed
Gently fold in the salmon and peas, cooking over very low heat until heated through, 3-5 minutes.
12 ounces canned boneless skinless salmon, 1/2 cup frozen baby peas
Serve the creamed salmon over warm toasted bread, garnished with sliced scallions and minced Italian parsley, as desired.
8 slices bread, chopped scallions and minced Italian parsley