2 lbs. fresh or frozen flounder fillets
Salt
1/4 c. chopped onion
1 tbsp. butter
1 (7 3/4 oz.) can salmon, drained, bones and skin removed, and flaked
2 tbsp. snipped parsley
Dash pepper
3 tbsp. butter
3 tbsp. all-purpose flour
3/4 c. chicken broth
3/4 c. milk
1 c. shredded Swiss cheese
1/2 tsp. paprika

Thaw fish if frozen. Cut and piece fillets together to make eight portions. Sprinkle with salt. Set aside.

IN a 4-cup microwave-safe glass measure or bowl micro-cook onion in 1 tablespoon butter on 100 percent (high) until onion is tender, about 1 1/2 minutes. Stir in the salmon, parsley and pepper. Spread about 3 tablespoons of the filling over each fillet. Roll up fillets. Place seam side down, in a 10 x 6 x 2 inch microwave-safe baking dish. Set aside. In a 4-cup microwave-safe glass measure micro-melt the 3 tablespoons of butter on 100 percent (high) about 45 seconds.

Blend in flour; stir in broth and milk. Micro-cook, uncovered, on 100 percent (high), 1 minute; stir. Micro-cook until mixture thickens and bubbles on 100 percent (high), 3 to 4 minutes longer, stirring every 30 seconds; pour sauce over fish rolls.

Micro-cook, uncovered, on 100 percent (high), until fish flakes easily when tested with a fork, 8 to 9 minutes, giving dish a quarter turn every 2 minutes and spooning sauce over fish each time. Sprinkle fish with cheese and paprika. Micro-cook, uncovered, on 100 percent (high) to melt cheese, about 1 minute longer. Makes 8 servings.