1/2 c. instant rice
2 eggs
1 1/2 c. milk (skimmed or canned)
1 lb. can of red or pink salmon
2 tbsp. chopped parsley
1 tsp. salt
2 tbsp. lemon juice (fresh or bottled)
1/4 c. melted butter
1/2 c. fine bread crumbs

Beat eggs thoroughly and combine with milk and rice. Remove skin and bones from salmon. Flake salmon into rice mixture and add parsley, salt and lemon juice. Pour into 1 1/2 quart baking dish or six one cup baking dishes. Toss butter and bread crumbs together and sprinkle over top. Bake at 325 degrees for 30 to 40 minutes or until knife inserted in center comes out clean. Bake until top is delicately brown. Top with undiluted mushroom soup, catsup or A 1 sauce.