4 (4 to 6 oz. ea.) salmon fillets*
4 cups cooked rice, white or brown (in my opinion brown is better)

CREAM SAUCE:

1 (4 oz.) can sliced mushrooms, drained (or 1/2 cup sliced mushrooms sautéed in olive oil)
1 medium onion, diced
1/4 cup green onions, sautéed
1 (10 oz.) can cream of mushroom soup
1/2 cup white wine
1 cup cream or one (5 oz.) can evaporated milk

Prepare rice to taste. You can add vegetables to your rice, if desired.

Sauté mushrooms - if fresh add with your onion and green onion, if canned wait to add your mushrooms when your onion is tender. Add your can of cream of mushroom soup to the pan on low heat, bring to simmer (stir in your mushrooms if canned). Stir in your white wine and cream or evaporated milk, bring to a simmer and season to taste. I use Natures Seasonings made by Morton - it is a great season all.

To serve place about one cup of cooked rice on plate and drizzle some cream sauce on rice, place one fillet (skin removed) on rice and cover with sauce. You can add a piece of parsley on top for garnish if desired. I suggest some steamed vegetables as a side for this dish but grilled or sautéed is also great.

Serves 4.

Submitted by: Sir Gobes