2 salmon steaks
2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
4 tbsp. butter
2 c. sliced onions
1 c. chopped green pepper
3 stalks celery, chopped
2 tbsp. cornstarch
2 c. chicken broth, made with bouillon
1 c. canned corn kernels
2 tbsp. soy sauce
1 tsp. sugar
7 oz. spaghetti noodles, cooked & drained

Cut salmon in 2" cubes, discarding bones. Dip cubes in mixture of flour, salt and pepper, coating all sides, in butter saute the salmon, onions, green pepper and celery 10 minutes. Mix cornstarch and broth until smooth. Add to skillet, stirring constantly until it reaches the boiling point, then cook over low heat 5 minutes. Taste for seasoning.

Spread spaghetti in buttered casserole and arrange salmon over it. Pour sauce over all. Cover the casserole.

Bake in 350 degree oven with cover on for 30 minutes. Remove cover and cook 5 minutes.